[Oats, that is.]
Perusing some new and some of my old favorite vegan blogs yesterday, I ran across an idea. Overnight oats. Never heard of them? Do a search on Pinterest. Oh, sometimes I loathe technology but in this instance I like it very much. There is a wealth of cooking and creative inspiration at my fingertips.
So, I kept seeing posts about overnight oats and I decided to try a variation of a pumpkin recipe. Since it’s Fall, and pumpkins are everywhere, and mostly because I had a can of pumpkin in the cupboard that I wasn’t quite sure what to do with.
Here’s what I used:
1/4 cup rolled oats
1/4 cup canned pumpkin
1/2 tbsp agave nectar
1/2 cup unsweetened almond milk
1 tbsp chia seeds
sprinkle of Vega Sport vanilla protein powder (about 1/3 packet)
cinnamon, ginger, ground allspice – just dashes and splashes of each.
It smelled WONDERFUL. I put on a “Best of Beethoven” CD I purchased at a discount store years ago. I love Beethoven. Classical music in general, pairs extremely well with creative endeavors, in my opinion.
In theory, all these ingredients, once given a good stir, settle and mix and mingle and expand and absorb flavors overnight, and become something brilliant for breakfast. I had my doubts.
So this morning I woke up and made a bee-line to the fridge. I was hungry and curious and hopeful. I got a spoon and took a big bite. How was it? In a word, disappointing. Texturally it was satisfying. The chia seeds were new for me, and I love texture in my foods. That’s actually one of the perks of eating vegan/vegetarian. The variety of tastes and feels is sometimes overwhelming. (In a good way.)
I have two theories about why I didn’t like the oats. First I’ll say they did settle and absorb quite nicely. Again, texturally I have no complaints. I think I didn’t love them because 1) I don’t love pumpkin and 2) I am not a fan of cold things for breakfast. What’s that you say? “Well if you’re not a fan of pumpkin, what were you thinking making pumpkin oats?” Astute of you. I was actually hoping to form a relationship with pumpkin. I believe in it, as a healthy food. I know there’s a way to sneak it into some things, but this particular dish for me was a fail.
Positive notes: I think if I make the same dish with sweet potato, I will knock my own socks off. Particularly if I am able to heat it up. OR I was also thinking of adding banana. Creativity begets creativity. Can’t be bummed about that. I did also eat this, even though I wasn’t into it, because it’s packed with nutrients and I do not waste food. Never. Waste. Food. It’s a thing with me.
So much of cooking and creating is trial and error. I’m honestly feeling that this was a positive experience. Would I recommend this recipe? Not unless you are a pumpkin fiend and really like the flavor. Otherwise, I’d say add something that will mix well or even overpower the pumpkin flavor. It was just too much for me.