thanksgiving breakfast recipe

S.W. Recipe: Pumpkin-Sweet Potato Overnight Oats (with Collagen!)

Ah, Thanksgiving. The time for classic mashed potatoes, ye olden turkey, grandma’s stuffing, and …overnight oats with pumpkin, sweet potato, and collagen?

Yep, I’m getting weird this Turkey Day.

But weird doesn’t need to be complicated: In fact, I think you’ll find this recipe surprisingly easy. But before I get into all that – and tackle the whole collagen question – let’s first discuss why I decided to make it.

Thanksgiving morning breakfast has always been a tremendous struggle for me. Up until recently, I straight-up fasted until dinnertime. Bad idea. Not only is it an arduous task (FYI, I snack every twenty minutes and probably will have three different snacks as I write this), it sets me up for failure come feasting time: I eat way too much, way too quickly and end up with an epic stomachache, waves of I’m-going-to-vomit moments, and explosive diarrhea the next day ☺. I have since transitioned to trying to eat a reasonable-yet-satisfying, filling-but-healthy breakfast that will hold me over until dinner. Hence: Pumpkin-Sweet Potato Overnight Oats.

First of all, overnight oats are phenomenally easy. I used to think the whole “overnight” part of the name eluded to some up-all-night dedication to massaging oatmeal, but it quite literally means you just stick some oats submersed in liquid into your fridge overnight; the next morning they miraculously become all gooey and hearty and you feel incredibly accomplished. For this recipe, I soaked my oats in almond milk (any milk, nut or dairy will work) and then added some seasonal pizazz in the form of organic pumpkin puree (canned, just throw a glob in), roasted sweet taters, plus cinnamon, honey, and other seasonings. You can top it off with some Purely Elizabeth granola and anything else your heart desires (almond butter, yogurt) and you’re done.

BUT wait – what’s the deal with collagen, you ask? Well, my new obsession is adding collagen peptide powder into everything – from yogurt to my coffee to oatmeal. Although I’m no doctor, there has been plenty of research on the importance of collagen in maintaining bone and joint health, with one recent study noting it is an effective treatment for osteoarthritis and other joint disorders. When it comes to your skin, collagen is key for things like elasticity, suppleness, hydration, and resilience. As we get older and/or when we’re under stress, our collagen production declines, which is why outside supplementation – in the form of collagen peptides (which are chains of amino acids) – can be helpful. If you’re a supplement skeptic, check out this piece of research that notes a significant improvement in participants’ skin elasticity after taking collagen peptide supplements. Added bonus: Collagen gives anything you’re eating a protein boost, plus it’s 100% odorless and tasteless.  For this recipe I used Reserveage’s Collagen Replenish Powder, although I also love Vital Protein’s grass-fed collagen peptides, too.

Aside from the collagen aspect, this recipe is a general health powerhouse. The pumpkin and sweet potato are loaded with skin-friendly Vitamin C and carotenoids, which are protective antioxidants. Oats are a truly simple superfood, rich in both fiber and protein. Add in mineral-rich sea salt, flavorful cinnamon, and antibacterial honey and you’ve got yourself a healthy, filling, and skin-friendly brekkie to kick off your day of gluttony.  

   Here’s the recipe:  

INGREDIENTS

1 ½ cups organic rolled oats

1 cup milk (nut or dairy)

¾ cup organic pureed pumpkin (NOT pumpkin spice or pumpkin pie mix – unflavored pumpkin!)

1-2 sweet potatoes

1 tablespoon collagen powder

Dash of cinnamon

Pinch of sea salt

Honey, to taste  

Purely Elizabeth granola, for topping (optional)

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METHOD

Pre-heat your oven to 350 degrees.

Begin by chopping up your sweet potatoes into 2-inch cubes. When they’re ready, lay them out on a baking sheet and drizzle with olive oil and cinnamon. Once oven is ready, put them in for 45 minutes. Remove when finished and allow them to cool down.

Mix your rolled oats, milk, and pumpkin puree together in a container that can be sealed. Add in a tablespoon of collagen peptides, honey to taste (I used about a teaspoon although use more if you like things sweet), a dash of sea salt, and several hearty shakes of cinnamon. Fold in as many sweet potato cubes as you’d like to the mixture.

Put into your fridge and leave, sealed, for at least six hours but ideally overnight.

The next morning, remove your overnight oats and transfer to the bowl / jar of your choice. Top with more sweet potato cubes, Purely Elizabeth granola, and any other toppings you’d like! Eat immediately.

Makes up to three servings. Oats will last for four days.

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