***This recipe was created in collaboration with Disney Family*** Warm up a chilly morning with a comforting bowl of sweet, slightly spicy pumpkin oats that practically make themselves while you sleep :). These oats are full of fiber, flavor, and low in sugar (sweetened without refined sugar) to keep you going until lunch. You can even split them into individual sized jars the night before so they are ready to travel with you. A little apple, and dark chocolate easily transforms them into the jack o’ lantern version of everyone’s favorite mouse. Oh boy! Feel free to sweeten and add spices depending on your preferences. You can find more of my Disney Family food here

Ingredients: (serves 2)

Oats:

1 cup old-fashioned rolled oats

3/4 cup pumpkin puree

3/4 cup unsweetened almond milk

1/4 cup carrot/carrot orange juice

1/2 cup Greek or coconut yogurt

1 tablespoon chia seeds

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Pinch ground cloves

1-2 tablespoons pure maple syrup

Pinch of sea salt

Mason jar or storage container with a tight fitting lid

Mickey Toppings:

Cardstock

Mickey Template

1/3 cup chocolate chips

1/2 teaspoon coconut oil

2 green apples

Leaf cookie cutters

Spiralizer (or paring knife)*

Wax paper

Zip top bag or piping bag fitted with small round piping tip

 

*All cutting should be done by an adult. Make the chocolate pieces the night before enjoying the oats so that they have time to set.

Directions:

• Whisk all of the oat ingredients together in a mixing bowl and spoon into your storage container. Cover tightly with the lid, and refrigerate overnight.
• Print 2 of the Mickey Mouse Templates in the size needed for your serving bowls. Draw the stem and face on the templates and cover each with wax paper.
• Melt the chocolate chips and coconut oil in 30-second intervals at 50% power, stirring in between, until smooth and completely melted. Once the chocolate has cooled to about room temperature transfer it to the zip top or piping bag. If using the zip top bag cut a tiny corner off of the bag and trace (and fill in) the ears, stem, and face with the chocolate. Allow the chocolate to set overnight (you can speed up the process by placing in the refrigerator for 15 minutes).

• When you are ready to enjoy your oats, spoon them into your serving bowl. Carefully peel the chocolate pieces from the wax paper and add them (if you would like chocolate to look smooth flip the pieces over to use the side that was against the wax paper). You can use a little of the oats to stick the ears to the sides of the bowl. Use the cookie cutter to cut out the apple leaves, and the spiralizer to make apple vines. Any leftover oats can be kept in the storage container for up to 4 days in the refrigerator.