Superfoods Pumpkin Overnight Oatmeal

Oct 24th

I’ve gotten Clean Eating magazine for years. They have up to date nutrition information and great recipes; that being said, in an effort to keep things fresh they will sometimes border on unapproachable. In a recent article on the seven superfoods you should be eating now, I only recognized two. I couldn’t even pronounce the other ones and to be honest, if it’s not sold at Trader Joes or Giant it’s probably not happening. 

The two foods I did recognize went onto my Trader Joe’s list and I was surprised at how easy they were to find. Hemp hearts first – there is no other food substance that has a higher concentration of essential fatty acids which is huge in helping with immune deficiency, plus they’re packed with vitamin E. I keep them in the fridge now and toss them into shakes, yogurt, etc. Brazil nuts were the second. They taste like almonds, so what’s the big deal? They’re the nut with the highest level of selenium, a powerful antioxidant. Feel free to sub for almonds or pecans as all nuts (and all seeds) are great for you.

I loved having my apple cinnamon overnight oats in the fridge and now that we’re getting further into fall, pumpkin seemed the obvious next move. I subbed maple syrup for the honey but you’ll notice I kept the apple juice. With the pumpkin pie spice creating the entire flavor profile, the juice just adds natural sweetness. Just like with the nuts, sub out the seeds for flax, chia, or even wheat germ if it’s what you have.

Superfoods Pumpkin Overnight Oatmeal

Makes 6 servings

1 (15 oz) canned pumpkin

2 c. old fashioned oats

1 3/4 c. unsweetened vanilla almond milk

1 3/4 c. plain kefir

1/2 c. unsweetened apple juice

1/2 c. chopped brazil nuts, finely chopped and toasted *

2 tsp. pumpkin pie spice

2 tbsp. maple syrup

1 tsp. vanilla

2 tbsp. hemp hearts

1/4 tsp. kosher salt

*To toast nuts, place in an ungreased skillet over medium low heat. Stir occasionally and cook about 5 minutes or until nuts are lightly browned and fragrant. 

1. Combine all ingredients in a large bowl. Divide into six jars or containers. Cover tightly and refrigerate until needed.

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