When I wake up in the morning, my list of immediate tasks to complete is short: Use the potty, shower, feed and walk Moria. Notably absent from that list? Eating breakfast. I just can’t eat first thing in the morning; I need at least an hour for my stomach to settle. I’ve always been this way, meaning that my “breakfast” during high school was usually a bagel or something I could wolf down during homeroom, since I sure as hell wasn’t going to get up early enough to eat at home. Sometimes I didn’t eat breakfast at all.
These days, I never miss breakfast. I usually eat during my first hour or so at work. I like to keep cereal at my desk and almond milk in the fridge, but I often bring something else—muffins, fruit, whatever’s lying around. I’m also a big fan of oatmeal, particularly overnight oats.
If you’re unfamiliar with the concept, it’s beautifully simple. You soak rolled oats and your add-ins of choice in nondairy milk overnight, and they’re ready to eat the next morning. The taste and texture are notably different from cooked oatmeal; overnight oats are less porridge-y because the oats retain their individual shape better. You also eat them cold. I was wary at first, but I adore them now.
For the past couple days, I’ve been loving this intensely flavorful, pumpkin-based oat concoction. A heaping spoonful of blackstrap molasses adds iron and calcium (not to mention a rich, deep sweetness), while pumpkin gives you Vitamin A galore. Add a big shake of cinnamon and you’re ready to start your day off right!
Pumpkin Overnight Oats
- 1/2 C + 1 T nondairy milk
- 1/3 C pumpkin puree
- 1 T blackstrap molasses (you can add more if you’re a fan like I am)
- 1 T pure maple syrup
- 1/2 tsp cinnamon (I actually prefer closer to 1 tsp, but again, that’s just me!)
- Dash nutmeg
- 1/2 C rolled oats (I use Bob’s Red Mill Rolled Oats)
In a mason jar or other container with a tight lid, combine all ingredients except the oats. Shake vigorously until well-combined. Add the oats and shake again. Place in fridge and cool overnight.
What’s your favorite make-ahead breakfast? What kind of overnight oats do you enjoy?
Note: This post contains affiliate links. If you purchase something through my link, it costs nothing extra for you, but I get a few pennies to help cover hosting costs.