5 Weight Watchers Smart Points Pumpkin Spice Overnight Oats

Pumpkin Spice!  Pumpkin Spice is EVERYWHERE!

Pumpkin spice season is here, and with it comes a ton of grocery store finds and pumpkin recipes popping up everywhere.  This year I have been so intrigued by the overnight oats train that everyone seems to be a part of, I wanted to combine the two and come up with some pumpkin oats that are Weight Watchers friendly.  

After exploring some basic overnight oats recipes to understand things like the oats to liquid ratio and the general idea of how to build an overnight oats recipe, I finally came up with one that I love, and have made many times this year already.  It has several ingredients for flavor: cinnamon, pumpkin pie spice, vanilla, stevia, and even sugar-free maple syrup (game changer). While it seems a tad elaborate, the flavor this mixture brings promises to start your brisk fall morning with a filling breakfast that screams “it’s fall! Hooray!!”

A few things to note:

  • I tend to make this in batches, so I’ll fill 4 or 5 Mason Jars at a time.  Even if they are sitting in the refrigerator for a few days, they still taste great.  It just lets the flavors blend even more
  • There’s no rule that says you have to eat them heated up. It’s just how I prefer to consume my oats.
  • I use cinnamon crunch Quest protein powder, but you can use other flavors like vanilla or salted caramel.
  • You can also use other brands of protein powder if you wish, but changing the brand might change the Smart Points value of your oats.  Adjust your tracking accordingly.   

That’s it!  I hope you enjoy my recipe ūüôā 

5 SP Pumpkin Spice Protein Overnight Oats
Serves 1
Overnight oats are a great way to get your mornings started off on the right track by making your breakfast ahead of time. These Pumpkin Spice oats are filled with protein to keep you full, and are only 5 Weight Watchers Smart Points.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 C Unsweetened Vanilla Almond Milk (0 sp)
  2. 1/2 C Old Fashioned Oats (4 sp)
  3. 1/2 C Canned Pumpkin (NOT pumpkin pie filling) (0 sp)
  4. 1 Scoop Quest Protein Powder (I use Cinnamon Crunch, but I imagine vanilla or salted caramel would work well too)(1 sp)
  5. 1 Tsp Pumpkin Pie Spice (0 sp)
  6. 1 Tsp Cinnamon (0 sp)
  7. 1 0 Calorie Sweetener Packet (I use Stevia)(0 sp)
  8. 1 Tbsp Sugar Free Maple Syrup (0 sp) *This makes it a bit creamier and oh so good*
  9. Vanilla to taste (0 sp)
  10. A Mason Jar (or some other container to store it in)
Instructions
  1. Mix everything together and put in container (It's really that easy)
  2. Let container sit in refrigerator overnight (Note: I actually make several jars at once, so some sit for a few days. It's totally fine.
  3. Remove lid and microwave oats until they reach your desired temperature, stirring occasionally (I typically microwave for a minute a time, stirring after each one. 3 minutes usually does the trick)
  4. Sit down with your cup of coffee or tea and enjoy a protein packed breakfast that brings fall to your table.
Notes
  1. Tip: While it really is as simple as mixing everything together, I have found it easiest to mix things outside the jar (in a bowl), starting with the almond milk and pumpkin first and adding the oats last. This makes sure the protein powder and spices are mixed thoroughly and evenly throughout.
Diva and the Divine http://divaandthedivine.com/

Weight Watchers Friendly Pumpkin Pie

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Back when I actually had Weight Watchers meetings to lead here in Chapel Hill, I had a tiny, but loyal group of attendees to my meeting.  Among them was an older woman who has been a lifetime member of Weight Watchers for a really long time. I admired this woman because she came, without fail, every week, always participated in discussions and had amazing tips and tricks.

One fall day, when I was telling them about my Betty Crocker done better cheat, I decided I’d bring it in as a little treat for them, and this woman decided she’d bring in her crustless pumpkin pie. ¬†Not only did she make the pie, but she made sure I got the recipe.

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Weight Watchers Friendly Pumpkin Spice Muffins

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It’s the most wonderful time of the year! ¬†No..not the Christmasy most wonderful time..the¬†pumpkin-y most wonderful time. ¬†Since I’m pretty much obsessed with pumpkin and all things pumpkin/pumpkin spice flavored and scented, I decided that I needed to get a few recipes involving this glorious ingredient out there.

 

Why pumpkin?

Pumpkin is an amazing ingredient in baking.  I have managed to chop the amount of calories in many desserts simply by using pumpkin as a replacement for most of the fatty ingredients, and the results have been amazing

 

First up for your enjoyment: Weight Watchers Friendly Pumpkin Spice Muffins

 

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Ingredients

  • One box of spice cake mix
  • One can of 100% Pure Pumpkin (not pumpkin pie filling)
  • Pumpkin Pie Spice (to taste, but I used 1 Tbsp)

Seriously, that’s all it takes to make these awesome muffins.

 

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Directions:

  1. Preheat oven as directed on box (425? I can’t remember exactly, but the box will tell you)
  2. Spray you muffin tins with nonstick spray
  3. Put all 3 ingredients in a mixing bowl.
  4. Blend ingredients.  I used the Kitchen Aid mixer, but you can mix by hand too.  Batter will be thick.
  5. Divide batter evenly making 18 muffins (one whole 12 slot sheet and the middle two rows of another if you don’t have a little 6 muffin pan)
  6. Pans1Use back of spoon to even out the batter in the muffin slots. ¬†You will notice it kind of just sits how it plops because it’s so thick. ¬†It will need a little encouragement to lay down flat. ¬†You don’t necessarily¬†have to do this step, but know that how the batter looks going in the oven is pretty much how it looks coming out, except raised a bit.
  7. Cook for the amount of time recommended on box (I think I did 13 minutes)
  8. Remove from oven and allow to cool
  9. Enjoy these deliciously simple muffins ūüôā

Cookedmuffins

That’s it. ¬†They’re that simple. ¬†Now for the Points Plus Value of these delicious muffins.

When you make 18 muffins= 3 PPV for 1 muffin; 5 PPV for 2 muffins!

I also did the math for making 24 muffins (2 PPV for 1; 4 PPV for 2) and for 12 muffins (4 PPV for 1; 8 PPV for 2) using the same amount of batter. I went with 18 muffins because it was a little more PPV friendly when I ate two, saving me a whole point.  That makes a world of difference in my book.

These muffins are amazing when you pop them in the microwave for a few seconds. ¬†Have them for breakfast with a bowl of fruit or have them as dessert or a snack. ¬†I love them with a cup of pumpkin spice coffee or tea. ¬†There’s really not much to feel guilty about when you replace the oil and eggs with a vegetable. ¬†ūüôā ¬†This keeps my tummy happy, my sweet tooth happy and my waistline happy, all at the same time.

Enjoy!

Slimmed Down Betty Crocker: Part 2

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As you may remember awhile back I posted about how I slimmed down the Betty Crocker Supreme Brownie/Cookie Bars by replacing the butter and eggs in the recipe with unsweetened applesauce (for butter) and Egg Beaters (for eggs). ¬†The result was good, but it was a bit dense and not as fabulous as I would have liked. ¬†I know that with cutting out a bunch of the oil and fat in things will result in some sacrifices in the gooey-ness department, but I was convinced there still had to be a better way. ¬† As you all know by now, I’m slightly obsessed with canned pure pumpkin. ¬†One of my favorite uses is to put it in cake mix and voila, a moist and delicious cake. ¬†That’s when the lightbulb went on:

If I already use pumpkin with cake mix and the result is amazing, why don’t I try using the pumpkin as my butter replacement instead of the unsweetened applesauce?!

Off to the grocery store I went, anxious for take 2 of the Supreme Bar adventure.  I did the exact same thing as before: Follow the directions on the box, but use my substitutions.  THis time I used pumpkin instead of butter and an egg white rather than egg or egg substitute.  The result was fantastic!

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First, you can see how much less runny the cookie dough ended up.  With the applesauce, it practically could be poured on top of the brownies.  With the pumpkin the dough actually came out the consistency of cookie dough. Right off the bat I knew I had to be on to something with this.  It baked well and came out looking like it had more moisture than the old one

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Can you see the amazing difference? ¬†These were taken in same spot on the stove. ¬†The one on the right is my old way with the applesauce, and the left is with the pumpkin. ¬†Clearly the one on the left looks more decadent (and it was). ¬†As you can see, Erik couldn’t wait to give this a try, and all of the sudden I hear “Baby, this is¬†much better than the first time.”

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So the bottom line here is that in baking, canned pure pumpkin is an amazing 0 Point substitute for butter. ¬†Added bonus, you know you’re getting a vegetable in while having your guilt free treat! ¬†4 Points per serving. ¬†Enjoy my friends.