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.
And Pumpkin-Maple Oatmeal is definitely on the menu.
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.
- 1/3 cup 100% pure maple syrup
- 1/2 cup steel cut oats
- 1/2 cup pumpkin puree
- 1/4 cup chopped nuts (walnuts or pecans work best)
- 1 tsp. vanilla extract
- 2 tsp. pumpkin pie spice
- 1/8 tsp. salt
- 2 cups water (can sub dairy-free milk if you want a creamier oatmeal)
- Combine all ingredients together in the base of a crockpot bowl.
- Place on low, cover and cook 6-8 hours until done.
- In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated.
- Top with more pure maple syrup, walnuts or splash or two of cold milk and enjoy!