Overnight Pumpkin Oats

OVERNIGHT OATS WITH PUMPKIN MOUSSE

I have a confession. I have never had overnight oats. I’ve ate oatmeal probably a thousand times, but never this. And why not? It’s so easy! The standard way is to use yogurt, but I used a tofu mousse instead! Don’t knock it until you try it!

I love pumpkin season, so I wanted to use some puree with this recipe. The only issue I have with pumpkin for sweet dishes is it’s not sweet enough. So I used some agave nectar and bananas to make it oh so nice and cheery for a great morning breakfast!

The layer of agave will start the mixing process to soften the oats.

Pour on some more agave nectar or honey for the final touch and add some apple slices!

OVERNIGHT OATS WITH PUMPKIN MOUSSE RECIPE

Ingredients

• 16oz firm tofu

• 2 ripe bananas

• 1/4 cup pumpkin puree

• 1/2 cup pumpkin puree

• 2 tablespoons whipped cream cheese

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 2 tablespoons agave nectar

• 1 cup rolled oats

• 1/2 cup chopped pecans

• 1/4 cup agave nectar

Instructions

Place tofu in food processor and blend until creamy.

Add bananas and process until smooth.

Add in nectar, vanilla extract and pumpkin puree to tofu mixture as well and blend until smooth.

To build the layers, I use a large mason jar. See the picture above for layer reference!

Start with the pecans. Then scoop in a cup of tofu mixture over the pecans. Next, the second measurement of pumpkin puree. Then pour in the second measurement of agave nectar. Lastly, pour the oats to tip the jar. Make sure there is some space left at the top so that you can stir up the oats.

Stick a large spoon down to the bottom of the jar to dredge up the bottom layer of pecans, and to mix in with the rest of the layers until fully mixed.

Put in fridge overnight, and this mixture can last in up to 5 days.