The temperatures are officially starting to drop and it’s time for everything pumpkin spice. I know, I know… pumpkin spice may be a little overplayed this fall and winter according to some, but just wait until you try this bowl for yourself! I promise you will be boarding the pumpkin train and embracing the seasonal goodness when you have this.

This bowl of oats is nourishing, grounding and absolutely delicious! It is also so easy to make with just a few simple ingredients that you have on hand in your pantry.

Here is how you can make this for yourself, and enjoy a warm breakfast and celebrate the new season and changing leaves!

Ingredients:

1 cup water
½ cup rolled oats
2 tbsp. nut milk (cashew or almond works best)
3 tbsp. pumpkin purée
1 tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch of salt

Method:

Bring one cup of water to boil // add 1/2 cup oats // cool until the oats absorb the water // add your cashew or almond milk and stir // add 3 tablespoons of pumpkin purée + a pinch of sea salt + 1 tsp. cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. ground nutmeg* // spoon into a bowl and top with maple syrup and pumpkin seeds.

*if you have a pumpkin spice blend on hand, you can use 1.5 tsp. of this instead of the cinnamon, ginger and nutmeg combo.

Now sit in your favorite chair or couch, put those cozy socks on and dive under a warm blanket. Things are about to get cozy! Enjoy!

For more warming breakfast recipes, download my free breakfast recipe ebook!

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Making overnight oats with yogurt is my favorite way to make this creamy breakfast bowl. I hope you enjoy this delicious recipe of mine that I have been making for years!

Want more breakfast recipes? CLICK HERE for my free breakfast recipe ebook!

Did you know that Bircher Muesli is actually the proper name for soaked and fermented oats? I learned this from a British friend of mine. Also, the proper way to make this gut-boosting bowl is with whole milk dairy yogurt. I like to make mine with Straus Whole Milk Yogurt or Redwood Hill Farm Goat Milk Yogurt. Soaked and fermented oats with yogurt give you a probiotic boost in the morning on an empty stomach, to give you energy and get things moving for the day. These are wonderful for your digestion as well. If you want to make the most delicious bowl of oats there is, here's how you can DO IT.

Ingredients:
(serves 2)

1 cup rolled oats

1 cup and 2 tbsp. filtered water (you can also eyeball and add water until it is about 1/2 inch above the oats)

2 big spoonfuls of whole milk yogurt

1 tbsp. sunflower seeds

1 tbsp. pumpkin seeds

2 tbsp. shredded coconut

1 tbsp. raisins (optional)

Method:

Mix everything together in a bowl. Cover with a plate and leave out on your counter overnight. I keep my next to my stove for a little warmth, bacteria loves warmer climates. You want the good bacteria from the yogurt to do it's work! You don’t get this magical effect when you make overnight oats with nut milk. The fermentation happens because of the cultures in the yogurt. If you refrigerate you also aren't providing an environment for fermentation. Also if you heat your oats after soaking in yogurt, you will kill any bacteria that has grown. These are meant to be eaten at room temperature!

Overnight Oats, aka Bircher Muesli, is a great breakfast to enjoy any day of the week. Top with honey and fruit of your choice. When I first began my health journey, this was my go to breakfast. I also love it because it keeps me regular :)

ENJOY!

If it’s raining or below 50 degrees where you live, I have the cure for your seasonal blues. I am eating a warm bowl of these right now as I type this, while looking out the window at rain here in San Francisco. There is nothing better than a warm bowl of oats when it’s cold outside. It’s like slipping into a cozy pair of socks, but for your tummy. Oh yeaaaahhhhh.

If you follow me on Instagram you know I have been making these Zucchini Oats with Banana for the last month again and again. They are just that good. I make mine with a secret ingredient that makes these zoats even more delicious and creamy.

Ingredients:
1/2 cup rolled oats

1/2 cup water

1/2 cup forager cashew milk

1 small zucchini, shredded

1 small and ripe banana, sliced

1 tbsp. of butter, this is the secret ingredient. If you are dairy-free, omit and they will still be amazing!

1 tsp. cinnamon

1/2 tsp. vanilla extract (worth it to buy real vanilla without alcohol)

pinch of good sea salt

Method:

Place all the ingredients in a pot and stir to combine. Heat to a boil and then simmer until the banana literally melts into the oats (drool factor is way high) and the oats are creamy without sticking to the bottom of the pan. From start to finish this takes about 10-15 minutes. I like to stir every few minutes or so with a spatula so that nothing sticks to the bottom. Top with walnuts, nut butter*, hemp seeds, yogurt... the world is your bowl of zoats!

*Use my code BALANCEBYMOLLY20 for 20% off of all Georgia Grinders nut butter. I personally like to top my banana zoats with their creamy cashew butter.