We survived! And by “we” I suppose I mean myself and Molly. Molly thinks the spare bedroom is hers and when people are in there she’s a monster.
This past weekend the weather cooperated and my Grandparents were able to get around and see what Montreal has to offer. This includes “big city stuff” like taking the Metro and taking an Uber, but also includes special Montreal activities like going to the Botanical Gardens, large indoor markets and eating at a restaurant served by the blind in complete darkness.
My fridge is completely full of leftovers so I’ve been trying to figure out what to do with half a cup of evaporated milk, buttermilk, a few leftover twice baked potatoes (getting rid of those won’t be a problem!) and some canned pumpkin.
Last week I shared my recipe for my favorite pumpkin smoothie. It’s creamy and perfect buuuuut I had a reader contact me after I posted that requesting a vegan version. Lucky for that reader I DO! And I’ve been making it pretty much non-stop since creating it.
What makes this smoothie special is soaking the oats overnight with almond milk and chia seeds. This gives the smoothie and incredibly delicious thick and creamy texture that is seriously wonderful. I had to share it with you!
So whether you have leftover canned pumpkin or not I promise you’ll love this! Let’s be breakfast twins this week!
- 1 cup almond milk (regular milk works too)
- 1/4 cup rolled oats
- 1 tbsp chia seeds
- 1/2 cup canned pumpkin puree
- 1 frozen ripe banana
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for at least 1 hour or preferably overnight.
- Add soaked oat mixture to blender along with the pumpkin, frozen banana, maple syrup and spices. Blend until smooth.