Autumn and Pumpkin goes hand in hand. I already gave you my famous Pumpkin Soup recipe. But I wanted to try something special; pumpkin taste sweet too, so I thought: Why not have it for breakfast?! I also wanted to try overnight oatmeal so I combined both into this: Overnight Oatmeal with Pumpkin and Pumpkin Seeds. The strange thing is that I was preparing this meal the night before eating it! I even used the pumpkin seeds in this instance; they taste really nice as a savory and crunchy bite. I ate this breakfast around 11:00 AM after my running and I could skip lunch because this breakfast is really filling due to the oatmeal. Check this Oatmeal Pumpkin breakfast in this blog, but also my healthy delicious recipes in my other blogs.
What ingredients do you need for one portion of this Overnight Oatmeal with Pumpkin and Pumpkin Seeds?
- 10 minutes of your time + overtime in fridge
- Glass: 1 to serve
- Oatmeal: 50 gr
- Almond milk: 150 ml
- Chia seeds: 1 tablespoon
- Flax seeds: 1 tablespoon
- Vanilla protein powder: 1 teaspoon
- Cinnamon: 1 teaspoon
- Agave syrup: 1 teaspoon
Pumpkin puree + Pumpkin seeds
- 60 minutes of your time
- Oven + plate + baking paper
- Cooking pan
- Clean towel
- Small bowl
- Pumpkin: 1 big one (100-125 ml use for this recipe)
- Cinnamon: 1 teaspoon
- Spiced biscuit herbs: 1 teaspoon (in Dutch Speculaaskruiden)
- Agave syrup: 2 teaspoon
- Salt: ½ teaspoon
- Olive Oil: 1 teaspoon
How to make the Overnight Oatmeal?
This is the easiest meal on my website so far. Put all the ingredients in a glass; stir and mix all well. Cover the glass and put in the refrigerator for the night. The next morning your Overnight Oatmeal is ready, stir before using and add some additional milk if you think the substance is too thick.
Tip: Before serving the oatmeal; I take it out of the fridge for 15 minutes so that the oatmeal is not too cold while eating.
How to make the Pumpkin Puree and Seeds?
To make these two ingredients it takes a bit more time. Heat up the oven to 200°C, leave the tray out of the oven. Start washing the pumpkin and cut the pumpkin in half; take out the seeds and fibers and set them aside. Cut the pumpkin in big slices (±12 pieces), leave the skin on you will take it off when finished. Put all the pumpkin slices on the tray covered with baking paper. Set the tray on the lowest level in oven, otherwise it could burn; leave it in for 35 minutes but check now and then. In the meantime, take the seeds out of the fibers and put them in a pan with sufficient water. Cook the seeds for 15 to 20 minutes. The remainder of the fibers will let loose now. Take the seeds out and dry them on a clean towel, put them in a small bowl and add the ½ teaspoon salt and 1 teaspoon on olive oil to the bowl and mix all together. Set them aside. Take the pumpkin out of the oven (keep the oven on for the seeds) and cut the skin off the pumpkin and put the rest in the blender. If you find some black spots, cut them off too, they taste really good actually, a bit caramelized…. Blend the pumpkin till a smooth orange puree. Let it cool of and put it in separate containers for use the next day (refrigerator) or future (freezer). Take into account that you need 100-125 ml of puree for breakfast tomorrow.
Tip: Don’t add the herbs into the blender. This way you keep the puree natural, so you can use and season it in several ways in different portions afterwards.
Next the seeds! The oven is still on, set it to 15 min at 200°C, for the seeds. Put them on the tray you just emptied from the pumpkin, you can replace the paper or use the same if you don’t have too many black burned spots. Stir the seeds around a couple of times during the 15 minutes. How efficient are you!? Use the oven once and use every part of the pumpkin. Let the seeds cool off and put them in a small air free container, so you keep them fresh and crispy for tomorrow.
Tip: The pumpkin puree you make is too much for only this breakfast. I used it the same night for my pumpkin hummus. The rest I put in the freezer for future cooking inspirations.
Time to plate up!! Get the container of pumpkin puree and the overnight oatmeal out of the refrigerator. You could do this 15 min ahead, so all is not too cold. Mix the cinnamon, spiced biscuit herbs and the agave syrup through the puree and taste?! Nice hé!! Put the pumpkin puree on top of the oatmeal and finish off with the savory and crunchy pumpkin seeds.
Enjoy this filling breakfast!!!