There is nothing better than this dish on a cold day or when it is raining outside. You have to try it, but imagine a broth that is lightly spiced and with a distinctive taste of chorizo. It is delicious and filling and the leftovers keep perfectly on the fridge for a couple of days! Good option to prepare for the week.

This dish is a staple in the Chilean culture. If you like this dish, you may like this other Chilean beans and squash dish, too: Porotos Granados

Chileans love their beans and they have a squash that is similar to butternut which they incorporate in many of their recipes. This dish is no exception, but with the reins twist. Unexpected I know, but delicious. Trust me.

Don't forget the basil on top. Makes it extra delicious! We also added kale the next day to extend the leftovers a bit.

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Porotos con Riendas (Chilean Bean Stew)

Course Dinner, Lunch

Cuisine Chilean, South American

Keyword beans, butternut squash, sausage, soup, spaghetti

Prep Time 10 minutes

Cook Time 35 minutes

Servings 5 people

Author Pedro | French Pressed Kitchen

Ingredients

• 1 yellow onion, diced
• 1 cup butternut squash 1 inch cubes
• 3 links chorizo, sliced
• 2 cans white butter beans NOT drained! keep the liquid
• 1 teaspoon cumin more to taste
• 1 teaspoon oregano more to taste
• ½ teaspoon salt (we used a Borsari salt blend)
• t tsp Merken more to taste, can sub smoked paprika or chili powder
• 2-3 cups chicken broth more to taste, it will depend on how much water the pasta absorbs
• 1 cup water
• 100 grams spaghetti about 2 servings. We used gluten free rice noodles
• 1 handful chopped basil

Instructions

• Heat pan or pot on medium heat. Add a little oil, chorizo and butternut squash. Cook until the chorizo has released some of the grease. About 5 min.
• Add the onion and cook until translucent. About 8 min.
• Add beans and their liquid. Do not drain!
• Add the cumin, oregano, merken and the salt, chicken broth and water. Stir and taste the broth. Add additional water, salt or spices to taste.
• Bring to a boil and add the spaghetti. Reduce the heat and simmer for 20 min. The spaghetti doesn't have to be al dente for this recipe, but if you prefer it that way, add the spaghetti a bit later.
• Serve with fresh basil.

Buen provecho

The post Porotos con Riendas (Chilean Beans with Reins) appeared first on French Pressed Kitchen.

Grain bowls seem to be all the rage (hello Sweetgreen, Cava, NafNaf, Korean rice bowls, etc!). The grains are filling and you can put pretty much aaaaanything on top. If you add veggies and/or lots of greens, it's a different, heartier take on a salad with endless possibilities! I've been using up my pantry grains lately, hence the inspiration for polenta, but you could definitely use barley, oats, quinoa or another grain for this.

Fort his dish I bought a few pounds of tomato "seconds" at the farmer's market that were on their last legs - but for super cheap! They needed to be cooked right away, so I cut them up as soon as I got home and threw them in the oven  with some avocado oil for about 30 minutes until they were nice and shriveled.

Next I made polenta on the stovetop - a quick 5 minute cook in boiling water and salt brings the cornmeal to a good consistency. While that was cooling I sauteed some garlic and power greens (a blend of kale, spinach and various other greens) in a small pan until very wilted. Then, put it all together! Simple as that. You could add a fried or poached egg for an even more filling meal - the runny yolk would be so good on the polenta.

Let me know if you try it out & enjoy! Bon appetit 🙂

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Roasted Tomato and Power Greens Polenta Bowl

An easy polenta meal that’s perfect for a quick meal or snack! Five minute stove top polenta topped with roasted tomatoes and sautéed power greens. Naturally vegan, gluten free and super tasty!

Prep Time 45 minutes

Cook Time 50 minutes

Total Time 1 hour 35 minutes

Servings 2 bowls

Author Andrea Shome

Ingredients

Polenta

• ½ cup dry cornmeal
• 1 and ½ cups water
• Pinch of salt

Tomatoes

• 2-3 pounds tomatoes I used heirloom
• 1 Tablespoon avocado oil
• Fresh ground black pepper

Greens

• 3-4 cups mixed baby kale and baby spinach
• 1 teaspoon avocado oil
• 2 cloves garlic

Instructions

• Heat the oven to 425F (220C). Line a baking sheet with parchment paper or foil.
• Dice the tomatoes into 1 inch or so cubes (or cut in half if using smaller cherry tomatoes). Add the baking sheet, then drizzle with 1 Tablespoon oil and black pepper. Roast for 30-40 minutes, or until the tomatoes are shriveled and start to dry out. Remove and let cool, then sprinkle with salt.
• Bring the water to a boil in a small pot with the pinch of salt. Add in the cornmeal, then cook for about 5 minutes until mixture becomes creamy. Stir consistently so it doesn't stick to the pan. Set a side and let cool slightly.
• Heat a small pan over medium heat and add 1 teaspoon avocado oil and the garlic. Sautee the garlic until fragrant, then add in the greens and cook until wilted.
• Finally, bring the bowl together! Put the polenta on the bottom, then top with the wilted greens and a scoop of the roasted tomatoes. Add a pat of Earth Balance on top for an extra creamy touch.

The post Roasted Tomato and Power Greens Polenta Bowl appeared first on French Pressed Kitchen.

Pedro was inspired by this soup after making it at our favorite local cooking school, Culinaerie. He's been volunteering for a master series class that focuses on methods and techniques rather than individual recipes. I must admit, I could definitely use more practice in that realm! After all, I take most recipes and change them to my liking...so they're all kind of methods, right?

Anyway, this recipe is super flexible - play with seasonings and portions to get it exactly how creamy or thick you want!

The Method

• Chop veggies into roughly the same size cubes.
• Add to a pot, then cover with broth.
• Boil root veggies until soft.
• Blend it all up (in this case, with turmeric root, salt + pepper).
• Taste, season more if needed, then top with what you have on hand.

That's it! We added sunflower seeds and cilantro because that's what we had on hand. I especially loved the addition of turmeric becuase of all its amazing health benefits (more on that here!).

I had some leftovers with sauteed spinach and that infamous Trader Joe's everything spice. Breakfast, lunch or dinner, this would be great.

Let me know if you try it out! Bon appétit!

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Potato, Carrot and Turmeric Soup

An easy and delicious vegan soup recipe with potatoes, carrots and turmeric root. Perfect for any season, served hot or cold!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 -6 servings

Author Andrea @ French Pressed Kitchen

Ingredients

• 3 potatoes
• 6 carrots 2 medium sized per potato
• 1-2 quarts chicken or vegetable broth
• 2 inch root of turmeric peeled
• Salt to taste
• ½ teaspoon black pepper

Toppings

• Sunflower seeds cilantro, basil, sprouts

Instructions

• Chop the potatoes and carrots into small cubes (about 1 inch square). Add to a large stock pot and add the chicken or vegetable broth until the vegetables are just covered. Bring to a gentle boil and keep cooking until the potatoes and carrots are soft (can be easily pierced with a fork).
• Let the mixture cool slightly, then carefully add the mixture to a blender (see note). Add in the turmeric root, salt, and black pepper. Now blend, blend, blend!
• Taste the mixture, adding more salt if necessary. If it's too thick, add a little broth to thin it out.

Notes

You can also use an immersion blender and mix everything in the same pot if you have one. Just be careful not to scratch you pot!!

The post Potato, Carrot + Turmeric Soup appeared first on French Pressed Kitchen.

This was a favorite of Pedro from growing up, and he made it for us recently. It's warm and cozy from the butternut squash, slightly sweet from the corn, and earthy and smoky from the merken and other spices. It's naturally vegan and gluten free, too, so you can feel good about eating all the veggies! The beans add a nice bit of protein as well. So basically, the perfect veggie balanced meal.

Since it's a hearty stew, this is a great fall or winter dish, but you could also serve it chilled for a refreshing summer meal with the sweet corn. The earthy flavor of all the spcies is particularly comforting. The classic Chilean spice to use is merken (also spelled merquen), a red chili pepper that is often smoked after drying. If you don't have this, smoked paprika would be a nice substitute. Either way, delicious!

After roasting the squash and pureeing it, the rest comes together easily like a traditional soup. Depending on how thick you like your soup, you can adjust the consistency (more liquid for soup, less liquid for more of a stew). Pedro served this with greens and tomatoes on top - and of course, more basil (I forgot it here!). You can serve greens on the side for a soup + salad type of meal.

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Porotos Granados (Chilean Bean Stew)

Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally vegan and gluten free

Course Dinner

Cuisine Chilean

Keyword beans, butternut squash, Merken

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Servings 4 main dishes

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 bag frozen corn ~ 12 oz or 350g, or 3 ears fresh corn
• ½ butternut squash
• ½ cup 120ml vegetable stock or water
• 1 can beans drained and rinsed (cranberry or cannelli are great, but anything works)
• 1 large onion diced
• 2 cloves garlic
• 1 Tablespoon coconut oil
• 1 ½ teaspoons merken*
• 1 ½ teaspoons oregano
• 1 ½ teaspoons cumin
• ½ cup fresh basil chopped
• ¼ teaspoon salt plus more to taste
• Fresh ground black pepper to taste

Instructions

• Heat oven to 400F (200C). Cut the butternut squash and half and remove the seeds. Roast the butternut squash until soft (20-30 minutes, depending on how big it is). Remove and let cool.
• Meanwhile, defrost the corn if using frozen. Reheat in the microwave or boil until soft. Let cool slightly. If using fresh corn, boil for about 10 minutes until soft, then let cool and slice off the kernels.
• Once the corn and squash are cool enough, add them to a blender with about half of the vegetable stock and puree until liquefied.
• Next, heat a pot on medium heat with oil. Add the onion and cook until translucent. Add the garlic and sautee 2-3 more minutes until fragrant. next, add the spices, adjusting to taste.
• Add the beans, then the puree and bring to a simmer for about 15 minutes. If the mixture is too thick, you can thin it out with a bit more of the stock.
• To serve, ladle the mixture into shallow bowls. Top with sliced tomatoes, more merken, chopped basil and sea salt.

Notes

*See link above. This somewhat spicy pepper can have a smoky flavor, similar to smoked paprika. I'd use that as a substitute if you can't find or buy merken near you!

Bon appétit!

The post Porotos Granados appeared first on French Pressed Kitchen.

And yes - it comes via sous chef Pedro!! Idea to execution, this recipe was all his 🙂 The theme was initially fall inspired, but the pomegranate and pistachio gave me all the Christmas feels. Even though the weather feels too warm here in Washington D.C., the cookies, decorations and *thoughts* of snow are enough to get me a little excited.

Anyway, moving on to the creation of this lovely parfait.  This parfait was initially intended as a dessert, but I requested it to be moved to the morning since I was a little full that night we cooked. At first I didn't think the pistachio would work but it totally did and was such a festive holiday touch. We had some granola on hand that I had made earlier in the week, as well as some pomegranate that Pedro had de-seeded so we used both of those. I normally wouldn't bother to put them in a fancy glass but I'm so glad we did because it turned out so colorful 🙂 Plus, it was good to change things up with some yogurt. Love me some Fage.

So much magical holiday spirit!

These were totally a 5 minute creation once the prep was done - do it the night before! You could also buy pomegranate seeds already prepped, as well as use store bought granola and shelled pistachios. Then all you have to do is layer up! A bowl with toppings would also be great (I suspect this would travel well to work), but the layers are great to mix things throughout. Try it out and see what you think!

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Pistachio Pomegranate Parfait

An easy, 5 minute holiday parfait, featuring pistachio, pomegranate and nutty granola that is sure to brighten your day. Gluten free and vegan options!

Course Breakfast, Dessert

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 large serving

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 cup Greek yogurt*
• ⅓ cup granola homemade or other
• 2-3 Tablespoons pomegranate
• 2-3 Tablespoons shelled pistachios
• Dash of cinnamon

Instructions

• Layer up the ingredients in a bowl or jar: yogurt, granola, pomegranate, repeat! Top with more pomegranate and pistachios. We saved the nuts for the top so they wouldn't get soggy.
• No judge if you add more granola at the end.

Notes

* Try almond milk or coconut milk yogurt if you're looking for a vegan or dairy free alternative.

Bon appetit!

The post Pistachio Pomegranate Parfait appeared first on French Pressed Kitchen.

I loved this dish because it was

+ fast

+ easy

+ delicious

+ used up leftovers

+ didn't need a real recipe!

So let's walk you through the process!

I always start out sauteeing some leftover veggies - green onions and yellow squash in this case. Your "harder" veggies that need a little more softening like carrots, onions, or potatoes are other good options to start with. I ended up adding some shredded carrots and frozen peas hidden in the freezer. Broccoli or green beans (fresh or frozen) would work great, too. This is a pantry clean out meal, so use what you got 🙂

Next, I add several big spoonfuls of curry paste and mix it all in until even. The curry paste I use (shown below!) already has a good bit of sodium, so I used that in place of salt. After it was all mixed in, I threw in some leftover rice and sauteed greens I had on hand. I told you, pantry clean out! Empty out the tupperware! You can skip this and just do veggies, or have fresh rice on the side, too.

Finally, I added in about a ⅓ cup of coconut milk that I had leftover from my paleo gnocchi dish. You could add more to make it more curry soup-y, but even a smaller amount will give some good flavor. If you leave out the milk all together, you'll get more of a crispy stir fry.

Finally, I add some greens on top (this time, kale) at the end to keep it fresh and healthy 🙂

Mix it all in, then serve and garnish with any toppings you have on hand.

I included the recipe below for guidelines for your next stir fry, but encourage you to be creative and use what you have on hand 🙂

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Pantry Clean Out Curry Stir Fry

A quick and easy Thai curry stir fry, adaptable for different veggies, proteins and spice levels - make it from anything you have on hand!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 -3 servings

Author Andrea @ French Pressed Kitchen

Ingredients

Curry Ingredients

• 1 teaspoon oil for sauteeing
• 2-3 cups of mixed vegetables onions, garlic, carrot, squash, potatoes
• 1-2 Tablespoons Thai curry paste*
• 1 cup rice or other grain bulgur, wheatberries
• 1 cup leafy greens kale or spinach work great
• Coconut milk

Optional Garnishes

• Crushed peanuts
• Chopped cashews
• Scallions
• Sesame seeds
• Cilantro

Instructions

• Heat a pan over medium heat, then add the oil and vegetables. Sautee until softened.
• Add in the curry paste and stir to combine evenly. It may be a little lumpy, but will even out later when you add the milk and rice.
• Mix in the rice and coconut milk. A small amount of coconut milk works well for flavor, while more (~ 1 cup) will result in more of a soup-y stir fry). Heat everything until warm and evenly cooked.
• Add the leafy greens at the end, stirring for just a minute to wilt slightly.
• Serve in bowls and garnish with all the things!

Notes

* The green curry paste shown above is pretty spicy so I used about 1 big Tablespoon. I find that some other curry pastes require more for more quantity for added flavor.

Bon appetit!

The post Pantry Clean Out Curry Stir Fry appeared first on French Pressed Kitchen.

BISCUITS happened last weekend. I was inspired by this recipe from Minimalist Baker, but wanted a heartier spin than all purpose flour. I played around with a few different flours and really enjoyed the end product!

So here we go, sharing with you! STACKS of biscuits, which is the preferable quantity, don't you think?

These could totally go sweet or savory - your choice! If you go sweet, try adding more cinnamon, nutmeg, cloves and a pinch of sugar. If you're leaning savory, try Thanksgiving flavors (sage // thyme // rosemary) or just kick of cayenne pepper and paprika. Dare I even say cheese?

We had these not one but TWO days in a row, making them into sandwiches for round two (hello, sausage). Noms. They stored well wrapped up in a cloth tea towel.

Try them out and let me know what you think!!

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Vegan and Gluten Free Pumpkin Biscuits

Vegan and gluten free pumpkin biscuit recipe, adapted from Minimalist Baker.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Author Andrea Shome

Ingredients

Liquid Ingredients

• ¾ cup unsweetened almond milk + 1 Tablespoon vinegar
• ¼ cup pumpkin puree

Dry Ingredients

• 1 ½ cups gluten-free flour blend I used Bob's Red Mill
• ½ cup fine almond flour
• ¼ cup oat flour finely ground oats
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ teaspoon cayenne pepper
• Pinch of paprika

Other

• 4 Tablespoons Earth Balance butter works too for a non-vegan option

Instructions

• Heat oven to 450 degrees.
• Whisk together the milk and vinegar in a small bowl. Let curdle, then add the pumpkin puree.
• Whisk the dry ingredients in a large bowl.
• To the dry ingredients, add the butter and work in until the dough looks crumbly and the butter is evenly distributed. Stir in the almond milk - pumpkin mixture until the dough is a little sticky (not wet). You should be able to gently ball it at this point.
• You can go the traditional route of rolling out the dough and cutting OR, I just flour-ed my hands and formed the biscuits into 8 rounds.
• Place the dough rounds on a parchment lined baking sheet, nestled close to each other. Bake for about 15 minutes or until golden brown. These won't rise quite as much, but should get golden brown on the edges.
• Serve warm with lots of butter and/or as egg sandwiches!! Leftovers store well in a tea towel and can be retoasted in a cast iron for extra crunch the next day 🙂

The post Vegan and Gluten Free Pumpkin Biscuits appeared first on French Pressed Kitchen.

I was inspired by the lovely Rachel Mansfield for these waffles, but put my own spin on them with ingredients I had on hand. Potatoes, spinach, coconut flour and eggs are the leading ingredients. I added a kick of spices, as well.

These were great because they came together super quickly. After shredding the potato it was a one bowl wonder - mixed it all up and was good to go. Waiting on the waffle iron is the only hard part!

We topped with all things of course -- avocado, runny eggs and dat everything spice!!! Tomato and beet greens on the side.

Try this easy breakfast (or dinner) recipe NOW! Latke waffles are calling. If you need a waffle iron, this is the one I'm using. I love All-Clad!! Their products are so high quality.

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Paleo Potato and Spinach Waffles (paleo + gluten free)

A quick savory waffle recipe with russet potatoes, coconut flour, spinach and savory spices that comes together in 10 minutes. Paleo and gluten free. Adapted from Rachel Mansfield.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 russet potato
• 3 Tablespoons coconut flour almond or cassava flour may work as well, though I haven't experimented
• 2 eggs beaten
• 1 cup of spinach chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Dash of cayenne powder
• Big pinch of salt
• Coconut oil for greasing

Instructions

• Shred the potato. It will be quite a bit liquid-y, but the coconut flour should absorb most of it.
• Add in the coconut flour, eggs, spinach and spices. Let sit for 2-3 minutes so the coconut flour can absorb the moisture.
• If the mixture looks too liquid-y, add a small spoonful of coconut flour.
• Heat your waffle iron and when ready, grease both sides (coconut oil, canola oil or butter would work). Add about ⅓ cup of batter into the waffle iron and close. Cook until golden brown (my waffle iron has a ready timer).
• Serve with savory toppings like a runny egg!

Notes

Experiment with spices and other greens! I think finely diced + sauteed onion would be a good addition.

Bon appétit!

The post Paleo Potato and Spinach Waffles (dairy free + gluten free) appeared first on French Pressed Kitchen.

I always have a ton of recipes in my backlog of things to cook, and granola bars have been on them for a few weeks.  I made a similar one with quinoa here, but wanted to try something new. I mashed up a few recipes I saw, including this baked one and this chewy one, but made them my own because I wanted to use the tahini and hemp seeds I had on hand! The whole no bake thing also sounded good, and fast, so I went that route. And because I didn't have chocolate chips (sad, unheard of), I went with a DRIZZLE!

No bake granola bars or balls are pretty straightforward to make. You start with your dry ingredients -

Then mix away.

Melt your wet ingredients (tahini or nut butter, maple or honey, vanilla) like so (that swirl!)

Mix this in with the dry ingredients until well combined. It will look a bit crumbly like the picture below, but once you press the mixture into a pan tightly, it will come together.

Once you've pressed the oat mixture, you can TOP IT!! You'll see that I drizzled chocolate on top - totally recommend! Chocolate chips inside would be even better 🙂 The drizzle was a good compromise with my husband, who doesn't like chocolate quiiiiite as much as me. Just mix it all up - press into pan - drizzle - fridge it - then...

Cut into bars!

And then enjoy all week 🙂

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No Bake Tahini Hemp Granola Bars

A 10 minute no bake recipe for granola bars made with oats, nuts, tahini and seeds. A not-too-sweet snack or breakfast far. Vegan and gluten free.

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 -16 small bars

Author Andrea Shome

Ingredients

Dry Ingredients

• 1 and ½ cups rolled oats
• ¼ cup hemp seeds
• ¼ cup finely shredded coconut
• ¼ cup mini chocolate chips
• 3 Tablespoons nuts I used sliced almonds
• 2 Tablespoons chia seeds
• 2 Tablespoons ground flax seeds
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Wet Ingredients

• ½ cup tahini
• ¼ cup maple syrup ⅓ cup for sweeter bars
• 1 teaspoon coconut oil
• 1 teaspoon vanilla

Instructions

• Line a 9-inch square pan with parchment paper. In a large bowl combine the dry ingredients (oats, hemp seeds, coconut, nuts, chia seeds, flax seeds, cinnamon, salt and chocolate chips if using).
• Heat a small saucepan over medium low heat and add in wet ingredients (maple syrup, tahini, coconut oil, and vanilla). Stir until everything is melted and combine.
• Add the wet ingredients to the dry mixture and stir, stir, stir until coated. It may not seem like enough at first but will come together nicely.
• Transfer the granola mix to the pan and spread evenly until the pan is filled. Press down firmly to pack in the bars - this will make sure that they stick together. I used the top of a lid to pat them down firmly. Once they are flat, you can drizzle them with melted chocolate*.
• Place the pan in the fridge for 1-2 hours to firm up. Once firm, cut into even squares or thin bars. These should keep nicely in the fridge for a week or so - I like to wrap them individually and bring as snacks!

Notes

* You can melt chocolate using the double boiler method, or in 15-20 second spurts in the microwave, stirring in between sessions.

You could leave out any of the seeds if you don't have them on hand - the oats, maple, and tahini are the main ingredients! You can add other chopped nuts if you like in place of them.

If you try these out, or any other variations, let me know how they turn out! Bon appetit.

The post No Bake Tahini Hemp Granola Bars appeared first on French Pressed Kitchen.

This is a well-loved recipe that is one of my go to's for a healthy breakfast - overnight oats with pumpkin. The oats are packed with nutritional and delicious ingredients: pumpkin // cinnamon // nutmeg // ginger // pecans // collagen. PLUS, they take only 5 minutes to prepare! You could even make a few batches to meal prep for the week!!

I used to make these all the time when I was packing my breakfast to go for work {okay - without the whipped cream}. (That was back before I discovered the blissful morning at home breakfast that I enjoy so much every day now =)!). Since they're easy to prepare and you can mix everything together, they also travel well in a tupperware or glass jar if you're on the go. I always keep my Bonne Maman jam jars and reuse them - they're the perfect size for oats.

You can prepare these the night before and either eat straight from the fridge (that's what I did), or heat them up for a bit in the microwave if you prefer them warm. The oats may be thicker or thinner depending on your milk (I find that almond milk and chia seeds in overnight oats gets super absorbent), so just adjust according to your taste. If you like it thicker use less liquid; thinner and more porridge-y, add more! Wait until the morning to add more milk if you're not sure how it will thicken up.

Some notes

• I love adding a *lot* of cinnamon and some other spices to these oats. Feel free to add more or less to your taste!
• I used Vital Proteins Collagen in this (1 scoop, 9g of protein) for protein. You can use another protein powder, but adjust the sweetness/flavors accordingly. I personally have been loving collagen not just for the protein aspect but all the other good benefits!
• I used So Delicious dairy free whipped cream as a topping because I had some leftover, and nothing says pumpkin pie like whipped topping!!
• The raisins get nice and plump if you soak them overnight in liquid. Win!
• Fresh nutmeg really does make a difference. Just do it.

Don't let the ingredient list here intimidate you here - it's mostly spices. Whipped cream on top (mine is dairy free) is optional, but recommended and delicious. Swirl it in!!

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Pumpkin Spiced Overnight Oats

This is my go to recipe for overnight pumpkin oats. You can warm them up a little in the morning if it's a chilly fall morning, or just eat them straight out of the bowl!

Course Breakfast

Cuisine American

Keyword Oatmeal, Overnight Oats, Pumpkin

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 1 serving

Author Andrea Shome

Ingredients

Oatmeal

• ½ cup rolled oats
• 1 teaspoon chia seeds
• 1 teaspoon hemp hearts
• 1 big teaspoon pumpkin pie spice*
• scant ¼ cup pumpkin puree canned or fresh
• 1 scoop collagen or other protein powder (optional)
• 1 teaspoon maple syrup optional
• 1 Tablespoon raisins golden are great but regular works well too!
• ½ - ¾ cup almond milk

Toppings - all optional but delicious

• Toasted or candied walnuts or pecans
• Almond butter
• Chocolate chips
• Raisins

Instructions

• Mix all the dry ingredients in a bowl.
• Pour in the pumpkin and mix; next add the milk and mix through thoroughly. If the mixture looks to thick, add a little more milk.
• Cover and refrigerate overnight.
• Warm up in the morning**, or eat straight from the fridge!
• Top to your heart's desire.

Notes

* In place of a pumpkin spice mix, use a mix of cinnamon // nutmeg // cloves // ginger to your taste. I used mostly cinnamon and pinch of everything else.

** You can heat up the oats in a microwave for about a minute to warm them slightly!

 

Let me know if you try these, and in the meantime, bon appétit 🙂

The post Pumpkin Spiced Overnight Oats (with Protein!) appeared first on French Pressed Kitchen.