Pumpkin Spice Oatgurt

Pumpkin Spice Oatgurt

Oatgurt is my take on oat based yoghurt. It’s my favorite weekday breakfast that is full of nutrition, fiber, veggies and fruit/berries depending on what you blend in. This one is pumpkin spice flavored as a hurray to October, even though I live in Southern Hemisphere. But all of us in Melbourne need a big hug with this prolonged hard lockdown so try this for breakfast to add some happiness to your day during this grim time.

Pumpkin Spice Oatgurt (GFO, Vegan)
serves 1

1/2 c oats (GF if needed)
1 tsp chia seeds (or hemp seeds)
1/2 c cooked pumpkin (oven roasted or steamed)
Handful frozen zucchini
1/2 frozen banana (or any mild flavored fruit/vegetable, I’ve tried fresh papaya and more frozen zucchini)
1-2 tbs vanilla protein powder (optional)
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

  1. Cover oats and chia with water and place to fridge for at least 1 h.
  2. Blend all ingredients. Add protein and spices last. Add more spices or add sweetener if desired.
  3. Serve with the maple tahini sauce, granola and your favorite fruit/berries.

Maple Tahini Sauce

1 tbs tahini
1 tsp maple syrup
1-2 tbs hot water

  1. Mix all ingredient in a small bowl.
  2. Poor on top of the oatgurt bowl.

You can also add maca powder or turmeric for a health boost or soak the oats in coffee/espresso to make this PSL bowl.

Pumpkin all day everyday

One of the reasons that Australia is such a great place to live is the pumpkin culture. I don’t think I’ve ever been to a restaurant or coffee shop without a pumpkin salad option (other one is beetroot). It is all-year everyday vegetable – unlike in Europe where pumpkins are available for autumn only. Just saying, missing out… So this is me justifying my new spring favorite breakfast – pumpkin pie overnight oats (just kidding an hour will do)!

This is not only the most delicious thing ever but also now my everyday saver. I make a batch of this and have it a t work after my run or barre class (hence the ugly photos). Most convenient thing ever! I used to make oatmeal and have it with banana and PB – but as spring is coming this is more fresh but still as filling and delicious and creamy. Nothing like some slimy overnight chia puddings, yuk.

Btw, if you want to go crazy – add some sultanas and chopped walnuts as well as a small crated carrot – and you got yourself pumpkin pie – carrot cake hybrid oats.

Pumpkin Pie Overnight Oats

½ – 1 C butternut or kent pumpkin 
1/3 C oats
1t tbs chia
¼ C oat mylk
(1 tbs vanilla protein)
½ tsp nutmeg
½ tsp gingerbread spice
½ tsp cinnamon
½ tsp turmeric

  1. Dry roast or steam pumpkin (25-30 minutes in 200 C will do for a half pumpkin as a whole – with peel on). Let cool and chop to pieces. You can do this when ever and use the pumpkin later (one should always have roasted pumpkin in fridge to add to salads, pasta sauces, pizza toppings, smoothie bowls or sandwiches). 
  2. Blend pumpkin, banana and oat mylk until smooth (also the pumpkin peel, it’s good for you).
  3. Add rest of the ingredients in blender and pulse to mix everything. 
  4. Potentially add a dash of more mylk if too sticky.
  5. Put in a container and let sit in fridge for at least an hour.
  6. Eat with vanilla coconut yogurt.