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Overnight Pumpkin Spice Steel Cut Oatmeal Recipe Do you love pumpkin as much as I do? You might be getting tired of pumpkin recipes by now, but I think there's room for one more: overnight pumpkin spice steel cut oatmeal. I originally shared this recipe as a part of my whole foods meal plan, but seeing as pumpkins are in season now, I thought it deserved its own post! This method is a really quick way to prepare breakfast a night ahead, and the finished product is packed with nutrients to keep you going until lunch time. Best of all, the flavors are sure to please the whole family; Daniel (3.5 years old) devours this stuff like it's ice cream! I like to mix in a little yogurt and sometimes some honey to warm oats and we're good to go. (And hey—even if you don't particularly care for pumpkin, you can substitute in applesauce or another favorite puree to customize the flavor to your preference!)


1½ cups steel cut oats
1 cup pumpkin (or any winter squash) puree
1 Tablespoon allspice
1 Tablespoon blackstrap molasses
5 Tablespoons chia seeds (totally optional, but they're awesome!) Any portions you don't eat the first day should be refrigerated until you're ready to eat them. Labels: featured, food, gluten-free recipes, recipes, vegan recipes, vegetarian recipes, whole foods



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