I have to warn you, you are about to witness a blackstrap molasses feast over the next little while.
Buckle up, it’s going to be a fun ride.
Yesterday, my wholesale order reunited me with my beloved Blackstrap Molasses. I have been out of it for a long time. Too long, my friends, too long. I love blackstrap molasses and all the delicious creations it touches from ginger bread to Wedded Bliss ginger cookies to Maple baked beans and everything in between.
Blackstrap molasses is the tallest, darkest, and most handsome of all things syrup. But it’s not just a pretty face. It boasts a nutritional profile that will make you weak in the knees.
In just 1 tablespoon:
- 175 mg of calcium,
- 3.6 mg of iron,
- 45 mg of magnesium,
- 510 mg potassium
Blackstrap molasses is a great supplement to any diet, not just for vegans, but for women in general. Most of us could use a boost of calcium and iron now and then.
So…..I cracked it open and did what any normal human being would do; I made Gingerbread Pumpkin Vegan Overnight Oats!
Oh She Glows
Gingerbread Pumpkin Vegan Overnight Oat Parfait
Inspired by Yo Soy.
Ingredients:
- 1/3 cup regular rolled oats
- 1 tbsp chia seeds
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/16th tsp sea salt (aka: a tiny pinch)
- 1.25 cup almond milk
- 1 tbsp blackstrap molasses
- 1/4 cup pumpkin
- 1/2 tbsp pure maple syrup, to taste
- 1/8 tsp vanilla bean paste (or 1/4 tsp vanilla extract)
Directions: In a medium sized bowl mix the oats, chia seeds, ginger, cinnamon, nutmeg, and salt. Stir. Now add almond milk and whisk. Next add molasses, pumpkin, maple syrup, and vanilla and whisk until fully mixed. Place in fridge for 1.5 hours or overnight. In the morning make your banana soft serve and layer it in a parfait for a special gingerbread with ‘icing’. Alternatively you can also use a bit of warmed coconut butter on top for the icing.
Notes: This recipe will work without pumpkin too. You can also adjust the amount of molasses, spices, and maple syrup to your taste of course.
Loved it. So much so that I ate the VOO I prepared yesterday and had to make a new batch before bed!
This recipe has some bite to it. If you find that the molasses is too strong in this recipe, you can always adjust it to your taste. Try adding more pumpkin or milk if it is too strong. I added 1/2 tbsp maple syrup to tone down the sharp molasses taste just a bit. It worked perfectly.
I couldn’t get enough of this.
For more fun Vegan overnight oat parfaits, check out these recipes:
Chocolate Cake Batter Vegan Overnight Oats
Peanut Butter and Jam Vegan Overnight Oats
Strawberry Carob Vegan Overnight Oats
Homemade Strawberry Jam Carob Vegan Overnight Oats
Blueberry Vanilla Banana Soft Serve Vegan Overnight Oats
Cherry Chocolate Bomb Vegan Overnight Oats
Banana Soft Serve Vegan Overnight Oats
Banana Split Vegan Overnight Oats
I thought I would share with you some of my favourite websites. They will keep you entertained for hours and hours!
Sites I love
- Dwelling Gawker
- Craft Gawker
- Food Gawker
- VegNews
- Young House Love
- Yoga Journal
- Tastespotting
- Fitsugar
- Huffington Post
- Ihasahotdog & icanhasacheezeburger
- Real Simple (specifically the organizing tab!)
What non food blog websites do you love to visit?
Now go have some Friday Fun!
{ 119 comments… read them below or add one }
I don’t know if it’s just southern california, but pumpkin is NON EXISTENT due to a pumpkin shortage last year. I tried my best to stock up for the year, but I just ran out of my last can about a month ago and all your pumpkin recipes are making me so sad because there is no way to make them. Whole pumpkins arent available yet either and butternut squash just isnt the same. :(
I knew I loved you! Your gingerbread VOO are almost like the ice cream I made on my post today!! I’m going to try your adaptation tomorrow!:)
CAN’T Wait:)
H McClees
Here’s a great recipe you could veganize w/ your matcha tea :)
I’ve been wanting to try but haven’t found any of the tea.
http://nookandpantry.blogspot.com/2007/06/green-tea-cheesecake-white-chocolate.html
Also a funny website conveniently called:
http://theoatmeal.com
Whoa, cool! I have never used blackstrap molasses before. I’m not sure I’d know what to do with it, lol.
Love you site…and this is one of my very favorite non food blogs. It is hilarious.
http://stuffwhitepeoplelike.com
Chelseatalkssmack.blogspot.com
Amazing writer.
Thank you for your delicious recipes. My tummy has been happy since I found your blog :-)
Hi Angela, I made these oo last night, and followed the directions exactly, but doubled it (including the almond milk). They came out tasty, but super super super milky. When you double it, do you use less milk?
Hmmm, I’m not sure! Perhaps less milk would be needed….
I made these oats last night and just ate them for breakfast this morning. They are soooo good. All of my favorite Fall flavors in one bowl. Oh, and I just love your blog! All of your recipes look great.
So, I tried making these yesterday, and mine were soupy! In the pictures, yours look thicker and more viscous. Are yours normally thicker or do they firm up in the fridge?
I will occasionally get the soupy batch too – next time I suggest reducing the amount of almond milk a bit. Also, the chia seeds are needed to absorb the milk (not sure if you included them? but that could be a reason too)
Thank you for the reply! I did leave out the chia seeds because I could not find them at Kroger. I will make sure to find them and include them in my next batch!
Can I just say “I LOVE YOUR BLOG!” Love love love! I’m not even a vegan, but everything I’ve tried from here has been amazing. Thank you!
Aw thank you Jessica!
A new non-food blog well worth checking out is http://www.lifeinblush.com/blog.
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