Fall is here, and although we haven’t made it to our favourite pumpkin patch yet, I do still have a lot of roasted pumpkin in the freezer from last year. So this week I thawed some, intending to make muffins or cookies or maybe a pie, but then opted for a much healthier treat.
My family loves the cool, creamy goodness of muesli. We usually eat oatmeal or some sort of hot cereal in some form every Wednesday, and if I am thinking ahead I will sometimes whip up a batch of muesli and refrigerate it overnight. It’s an especially nice way to incorporate oatmeal for breakfast in hot weather. Anyway, my base recipe (that I am forever tweaking, adapting, altering) is from Janet and Greta Podleski’s Crazy Plates cookbook. This week I was inspired to make some sort of pumpkin pie muesli (and just to clarify, fall has definitely settled in here…it was not a muesli morning because of any hot weather…it was just that fall craving to make pumpkin anything!). It was so yummy I thought I’d share the idea here.
Pumpkin Pie Muesli
- 3 Cups quick cooking oats (It’s gonna soak overnight so I’m sure steel cut would work fine too!)
- 1 Cup apple juice
- 1 1/2 Cups plain yogurt
- 1/3 Cup half and half cream
- 1 apple (peeled and grated)
- 2 Cups roasted puréed pumpkin
- 2 tsp vanilla extract
- pumpkin pie spice to taste (I ended up adding extra cinnamon too.)
- maple syrup to taste (I just guessed and eyeballed it but probably drizzled at least 1/4 Cup into mine.)
Mix everything well in a big bowl. Taste and make any adjustments you’d like. Then pop it into the fridge overnight. We served ours with the following topping options: extra cinnamon, raisins, sunflower seeds, and chia seeds. I’m sure shredded coconut would be yummy sprinkled on top too.
Hope you get to enjoy some sort of pumpkin treat this week!