These vegan and gluten-free overnight oats taste decadent, but they’re healthier than you may expect.
Don’t you just love it when you can eat dessert for breakfast?
This looks unhealthy, it sounds unhealthy, and boy does it taste unhealthy – but it’s not! It’s a breakfast packed with fibre, protein, antioxidants, vitamin A and potassium.
So it’s 100% breakfast appropriate.
I knew I had to make these decadent-tasting-but-actually-healthy overnight oats the second that I received a very special parcel courtesy of Peanut Butter & Co.
What was in the parcel? Five pounds of pure happiness!
Of course, I could’ve (and will soon!) make a million peanut buttery breakfasts – pancakes, waffles, granola, french toast, etc. But there was a particular reason why I had to make this breakfast:
- It contains “secret” pumpkin, and we’ve officially entered Pumpkin Madness season now!
- I’ve wanted to experiment making yogurt-free overnight oats, since yogurt’s not for everyone
- Chocolate Peanut Butter Fudge. Need I say more?
Wait a minute… that’s three reasons. Clearly I can’t count.
Anyway, the point is: I made these overnight oats and it was like eating a bowl of chocolate and peanut butter fudge pudding for breakfast.
When you see the ingredients, you may think, “Guh-wah!?” Pumpkin? Banana? Have I gone completely insane? No (or at least I hope not).
These overnight oats don’t taste like pumpkin or bananas. Instead, the banana provides sweetness and pumpkin brings the fudge factor.
(I should mention that while I couldn’t taste any pumpkin or banana in this recipe, if you have particularly sensitive taste buds you may be able to. Also, the type of pumpkin used may make a difference. I used Farmer’s Market canned pumpkin).
As for the Dark Chocolate Dreams in the oats? Uh, dreamy! I mixed it in completely to make sure everything was well peanut buttered. But if you’d prefer have the unexpected (and exciting!) mouthful of peanut butter, just gently swirl it in.
And since there’s no such thing as “too much peanut butter”, I couldn’t resist topping my oats with a dollop of Smooth Operator.
Ah, peanut butter, where would we be without thee?
If you try this breakfast, please let me know what you think. 🙂
Question of the Day
How’s your week been? This week has been unbelievably exciting for me! Not only did I finish my eBook Cookies for Breakfast (for sale here, or see more details here), but my kitchen is now stocked with five new jars of peanut butter! Win!
- 1 very ripe banana
- 1 cup pumpkin puree
- 3 - 4 tablespoons Dark Chocolate Dreams peanut butter
- 3 tablespoons cocoa powder
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- ⅔ cup rolled oats
- 1 cup almond milk
- 1 tablespoon maple syrup, or to taste
- Chopped nuts, chocolate chips and/or peanut butter, to serve
- Mash the banana in a large bowl or container. Mix in the pumpkin puree, Dark Chocolate Dreams, cocoa powder, chia seeds and vanilla extract.
- Add the rolled oats, almond milk and maple syrup, and mix until completely combined. Taste, and add more maple syrup if desired.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, divide the oats between two bowls. Top with chopped nuts, chocolate chips and/or peanut butter. Enjoy!