Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
You know what I love most of all?
While BL and I are both morning people, there is nothing like waking up feeling refreshed, especially since the weekend means we get to snuggle under the covers for a little longer.
Weekend mornings also mean breakfast, a real breakfast- not the on-the-go mis-match meals I usually throw together for weekdays. Since the weather is a cool enough to run in the afternoon, we have been forgoing our normal weekend morning run for a larger breakfast instead.
I made this oatmeal last weekend, just threw the ingredients together on Friday night so it would be ready in the morning.
Do you know how amazing it is to wake up to your house smelling like pumpkin? And maple syrup? I literally threw off the covers to run downstairs, grab a bowl, and rejoin BL in bed.
While Pumpkin is everything in Fall, it’s flavor is heightened by the use of 100% natural maple syrup. I can’t imagine using any other sweetener in this one-pot dish. Rich, flavorful syrup that is reminiscent of caramel. So delicious, I drizzled extra over the top. A pool of maple syrup for my pumpkin oatmeal to swim in? Yes please.
Why maple? Well, as I shared last week with you, pure maple syrup is my go-to sweetener of choice. Besides being more complex in flavor than agave, brown rice syrup, honey or the like , maple syrup also contains 54 antioxidants.
54! That’s as much antioxidant activity as a raw tomato or broccoli… can we start calling this a super food yet?
While comforting enough to satisfy my desire for a hearty breakfast, it was also the perfect fuel for our early afternoon run. Compared to other sweeteners, it also contains more manganese and zinc, essential for muscle recovery, and potassium, needed to regulate fluid balance.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Start your weekend off right with this pumpkin-maple overnight oatmeal. Don’t have a crock pot? No worries, just combine all ingredients on the stove and cook until oatmeal is tender.
For easier clean-up and to avoid the slight “crusty” residue inside the slow cooker, place all ingredients in a glass bowl that fits into the slow cooker then add enough water to fill the lower half of the slow cooker. Cover and cook on low for 6 to 8 hours.
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