Pumpkin Spice season is upon us, so don’t miss out if you’re gluten-free, this easy gluten-free breakfast bircher recipe is perfect for fall mornings.
It’s that time of year: pumpkin spiced everything is all around, and it’s not just lattes any more. Pumpkin spice creeps into all your morning staples: muffins, pastries, porridge – the list goes on until Halloween!
But what can you do if you’re gluten free? Sure, a latte is nice – but it’s not breakfast. How about a healthy little jar of gluten free, pumpkin spiced, overnight oats?
Traditional Bircher evolved in the Swiss Alps at the turn of the last century, and the classic recipe includes rolled oats, fresh apples, sugar and double cream: perfect to fuel a day climbing snow-topped mountains, a little overboard for a morning in the office.
Our version swaps out regular oats for gluten-free, double cream for soy milk, and uses a spiced pumpkin puree to thicken and sweeten – much lower in calories, and allergen friendly too.
If you’re pushed for time, you can always use canned pumpkin puree – just be sure to get a pure version with no added sugar or preservatives, to keep your breakfast as natural as you can – and watch for sneaky added gluten too.
Easy Gluten Free Breakfast Recipe: Pumpkin Spiced Bircher Serves: 2
Prep Time: 30 min | Cook Time: 10 min | Total Time: 40 min
For the Pumpkin Puree:
1 Small Pumpkin (or canned pumpkin puree)
For the Bircher:
½ a Nutmeg Seed
½ in. Piece Fresh Finger
½ tsp. Cinnamon
½ tsp. Allspice
1 cup Gluten Free Oats
¼ cup Sultanas
2 tbsp. Chopped Almonds
½ cup Pumpkin Puree
1 tsp. Vanilla Extract
1 cup Soy Milk
To make the pumpkin puree (skip right to the next step if you’re using canned): Bring a large saucepan of water to the boil on the stovetop, then peel, core and chop the pumpkin into chunks, and add to the pan. Boil for around 20 minutes – until very soft – then drain, and blend until smooth in your blender.
Finely grate the nutmeg and ginger, and add them to a bowl with the cinnamon and allspice. Add the oats, sultanas and almonds, and stir to combine.
Grate the apple, on the rough side of your grater, and stir that into the mixture, along with a half cup of the pumpkin puree (the rest will freeze in batches – believe me, you’ll want to make this again!) and the vanilla extract, and stir to combine again.
Add the soy milk, and make sure the mixture is evenly coated, then divide between two mason jars and refrigerate overnight.
These pumpkin spiced overnight oats make a perfect gluten free breakfast, to set you up for the day (and keep the mid-morning munchies at bay). Make up a batch of pumpkin puree and quickly prepare the oats before bed for a delicious breakfast, that you can take to-go.
Zoe Pickburn – CookingYourself Recipe