Breakfast · Snack

Pumpkin Cauliflower Overnight Oats & Pumpkin Spice Protein Cookies

Farmer's MarketOrganic PumpkinIf you have ever baked with pumpkin puree you know that it is almost inevitable that you will have quite a bit of leftovers. I have never cooked or baked something that used a whole can or box of pumpkin puree. Luckily there are so many recipes you can make with it! So, today I want to share with you two recipes to make with your leftover pumpkin puree.

You can make your own puree, but to save a whole lot of time I like to use boxed organic pumpkin puree.

So, let’s get to Recipe #1!

Pumpkin Cauliflower Overnight Oats

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

This recipe makes a great food prep for breakfast for the week!

Ingredients

  • 1 small head cauliflower (about 4 c cauliflower rice)
  • 1 c oats
  • 2 scoops plant-based vanilla protein powder
  • 1 1/2 c unsweetened almond milk (or other plant-based milk of choice)
  • 1/2 c pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1/4 c pure maple syrup

Directions

  1. Either buy cauliflower rice or make it yourself.img_2591
  2. Add all ingredients to a medium sized pan.
  3. Bring to medium heat.
  4. Stir & simmer for about 12-15 minutes, or until liquid is absorbed.
  5. Allow mixture to cool, divide & transfer to 4 jars or containers.
  6. Top with the yogurt (optional).
  7. Seal & refrigerate.
  8. Grab before you leave in the morning to eat for breakfast at work. Enjoy cold.

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And here is my veg dog excited for some cauliflower 🙂

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K, Recipe number 2!

Pumpkin Spice Protein Cookies

  • Servings: 7 big cookies
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 2 T ground flax, 6 T water (to make flax egg)
  • 1 c oats
  • 2 T coconut flour
  • 1/2 c pumpkin puree
  • 1/4 c pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 c uncooked quinoa (rinsed)
  • 1/4 c dried cranberries

Directions

  1. Mix the ground flax with the water in a small bowl & set aside for at least 5 minutes.
  2. Add the next 6 ingredients to a food processor.
  3. Process until combined.img_2581
  4. Add in the flax egg & process again.
  5. Transfer mixture to a bowl & stir in the quinoa & cranberries.img_2584
  6. Scoop 2 T of batter at a time onto a prepared baking sheet & smooth with a spoon.
  7. Bake at 350F for 10 minutes.
  8. Allow to cool before removing from sheet. I like mine best stored in the fridge & eaten cold. Enjoy!

For MANY more pumpkin recipes, like this “6 ingredient Pumpkin Mousse”, check out @thekellydiet

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