Monday, January 23, 2017

Pumpkin Persimmon Overnight Oats

Ingredients for 1 servings

Dry ingredients:
1/3 cup rolled oats (certified gluten-free if necessary)
1 tablespoon buckwheat groats
½ tablespoon hemp seeds
1 packet of powdered stevia
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
couple dashes of nutmeg
pinch of salt

Wet ingredients:
1/3 cup pumpkin puree
1 cup of almond milk, or other vegan milk
1 persimmon, diced
1 teaspoon blackstrap molasses


Add all dry ingredients to a jar or container with an airtight lid. Put the lid on and shake to combine.

Add the wet ingredients, reapply the lid and shake to combine again. Refrigerate overnight, or at least an hour. You can eat it cold, or heat it in the microwave (I do 1 minute and 30 seconds, stir, then heat for 1 more minute). Top with chopped nuts, cacao nibs, coconut, or whatever topping you’re into. Serve hot and enjoy!

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