Pumpkin Pie Oats with Cinnamon Ice Cream

Just what the holistic nutritionist ordered: pumpkin pie & ice cream for breakfast!
Whether you are still in the spirit of Thanksgiving or just in love with the season of pumpkins, this sweet breakfast will banish cravings, reduce inflammation, and awaken your inner dessert-for=breakfast rebel to supercharge your morning.
pumpkin pie oats
Pumpkin as a superfood:
  • Fountain of youth
    • Potent in beta carotene, a powerful antioxidant to combat toxins and aging!
  • Immunity
    • Vitamins A, C, and K  coupled with beta carotene amp the immune boosting effect of pumpkin
  • Get the skinny
    • High in fibre and low in calories, this holiday staple will help to manage weight (Just not in your conventional pie)
Pump up the Nutrition!
  • This recipe calls for real pumpkin. At my house, we cook them up and bag the extras to put into the freezer and thaw later. This way you are super packing your breakfast with nutrition and avoiding the potential toxins of canned pumpkin.
  • Having used up my stores of chia seeds, this is a basic overnight oat recipe but the addition of  chia will charge this into a high fibre breakfast perfect for a post Thanksgiving gobble down .
oats
 Recipe
Adventure Level: 2/5
Pumpkin Pie Oats:
1/2 cup rolled oats (I like Bob’s Red Mill)
1/2 cup almond milk
4 tbsp pumpkin puree
1/2 tsp cinnamon
1/8th tsp nutmeg
1/4 tsp alcohol free vanilla
1/8th – 1/4 tsp freshly grated ginger
pinch of cloves
pinch of Himalayan salt
Liquid Stevia to taste (I like Sweet Leaf alcohol free)
Ice cream:
1 Frozen Banana
Cinnamon to taste
Instructions:
Combine all oat pie ingredients and put in a glass jar to refrigerate overnight. In the morning, set the oats out and blend the frozen banana until creamy. The more powerful the blender, the faster and easier this will be. Add cinnamon until satisfied, top your oats and enjoy!
The Tasty Switch Up:
What you see above is topped with raw cacao nibs for a little crunch. I later added an organic apple from our tree, simply dicing it up and layering it between the pie and the ice cream for a sweet and juicing contrast of fall flavours.
With full permission to indulge your inner rebel with dessert for breakfast,
Suzanne Eden

A warm and fruity twist on fresh apple cider

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It’s a thanksgiving tradition in my crazy, wonderful family to make fresh cider with the apples from my grandparent’s orchard and one I eagerly anticipate every year. There is nothing quite like that personal connection with your food and nature. This year we used vibrant red apples, nearly the size of my head, and more normal sized yellow ones, my personal favourite with a slightly sour tang. Any blend of apples will create its own unique taste of cider, you cant go wrong. A few apples stolen to munch on and some elbow grease later and you have a beautiful drink ready to sip and savour. After tasting fresh cider, I can promise  that you will never again be satisfied with store bought. It is so worthwhile to find a nearby orchard that sells their own fresh cider. Not only does it taste incredible but it’s much healthier too.

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Here is a fresh, warm take on a classic treat:

Organic apple cider
1 cinnamon stick (optional)
1 organic fruity tea bag

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For the tea bag I used one with cranberry, raspberry, rosehips, and a few other flavours but anything fruity will do.

Simply warm the cider at medium heat with your cinnamon stick until it’s lightly steaming. Remove the stick and pour cider over your tea bag in a mug, allowing it to steep to taste. That’s it! So simple, so incredibly delicious. You can also sprinkle a little cinnamon in there.

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Thanksgiving was truly magical this year. I was surrounded by family, an incredibly gorgeous day, autumn hiking through the back trails of their farm, turkey, dairy free pumpkin pie, bear hugs with the birthday girl (my cousin with me in the photo above)… stop me before this becomes half of the article! What were you grateful for? Better yet, what are you grateful for right now?! Thanksgiving is a perfect reminder for us to be in a constant state of gratitude. After all, with home-cooked turkey and family, who couldn’t be? It is one of the most powerful forces and when you begin to live in a state of gratitude, you will attract to you more things to be grateful for.

“Be grateful for what you have now. As you begin to think about all the things in your life you are grateful for, you will be amazed at the never ending thoughts that come back to you of more things to be grateful for. You have to make a start, and then the law of attraction will receive those grateful thoughts and give you more just like them.”

– Rhonda Byrne – The Secret

Thanksgiving should be everyday, in every moment. I keep a gratitude journal on my bed side table to write at least three things that I’m grateful for every night before I sleep, though it always turns into a full length page at least. When we begin to see in gratitude, we begin to live in gratitude.

With much loving gratitude for you,
Suzanne Eden

Apple Cinnamon Oat Bake With Cinnamon Ginger Swirl Cream

Warm, comforting food is the one thing I’ve really been missing during my weekly travels.

I don’t have a kitchen up at my place (just a mini fridge) so the only warmth I recieve is from what turn into very expensive trips to Whole Foods. I’m one of those people you may find wrapped in a wool sweater on a cool (in my opinion) summer night while the rest of my family boils just looking at me. To me, there is nothing better than the sunrise, a steaming cup of tea, an enticing hard cover and a cozy warm breakfast on a crisp Autumns day! Next time you feel the same, snuggle up and let this be your toasty, feel good breakfast treat.

oat bake

 

Apple Cinnamon Oat Bake With Cinnamon Ginger Swirl Cream

Adventure Level : 3/5

Apple cinnamon oat bake:

  • 1/4 Cup steel-cut oats
  • 1/2 Cup water

Soak overnight and drain most of the extra water out in the morning.

  • 1 Tbsp chia seeds
  • 1/4 Cup coconut milk

Soak about 5 mins, or until the chia seeds gel. Mix oats and chia seeds together, adding coconut milk as needed until it is moist but not too runny.  Then add:

  • 1/2 – 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 diced apple, skins and all
  • 5 drops Sweet Leaf stevia

Pour mixture into a ramekin and bake in the oven at 395 (farenheit) for approximately 15-20 mins, or until top is crisp and slightly browned. In the meantime prepare your cream (it just isn’t the same without it).

Cinnamon ginger swirl cream:

  • 1 medium banana, frozen overnight
  • 3-5 drops Sweet Leaf stevia
  • 1 tsp vanilla extract

Separate your recipe in half. To one half, add ginger (I like about a tbsp) and in the second half add cinnamon. Adjust flavours to your liking and swirl them together to create a marble effect.

Note:

  • You may want to stick the half you’re not working on, back in the freezer until you are ready for it so that it doesn’t melt.
  • I suggest Sweet Leaf stevia because it doesn’t have the same bitter after taste that some stevia brands have. If using another brand you may need to adjust the amount of stevia you use.

When your steaming oat bake is done, simply top it off with your cream and let it melt over your delicious breakfast!

cream

The smell wafting through the kitchen is heavenly, the top is crispy and the center moist. Soft, sweet apples, cinnamon oats, and a cool banana cream softening against this steaming dish is absolute bliss. Enjoy! 🙂

Much cinnamon spiced love!
Suzanne