Chai Pear Overnight Oats Parfait

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I typically eat plain yogurt, but when I was offered the chance to try Noosa Bhakti Chai and Pumpkin Yoghurt, I accepted without hesitation… and I am so glad I did because this yogurt is fantastic! Thick, rich, and creamy plain yogurt is swirled with ribbons of sweetly spiced yogurt.

It’s certainly dessert-worthy, but I made an overnight oats parfait with the Bhakti Chai Noosa, a ripe pear, and my Crunchy Chai Spice Granola Clusters, and it was the best breakfast I’ve had in quite a long time.

This parfait has everything going for it: flavor (hello double chai!), texture (creamy + crunchy), sustenance (oats), and a touch of decadence (delicious yogurt). I wrote the recipe to yield one serving, but I highly recommend doubling, tripling, or quadrupling the recipe so you can a) share or b) enjoy a few parfaits throughout the week (just wait until you’re ready to eat to assemble the different components!).

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Chai Pear Overnight Oats Parfait

by Lauren Zembron

Prep Time: 3 minutes

Cook Time: 0 minutes

Ingredients (1 serving)

Instructions

The night before you intend to eat the parfait, combine the oats, yoghurt, milk, water, and chopped pear; stir to combine;, cover, and refrigerate overnight.

In the morning, layer the overnight oats with the granola clusters.

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*I received free product in exchange for this post. All opinions are my own.

Pumpkin Banana Bread with Pumpkin Spice Sugar Crust

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As mentioned in my Crunchy Chai Granola Clusters post, I’m still infatuated with pumpkin spice everything. Year after year by the end of summer, I find myself on the edge of my seat waiting not only for cooler weather, cozy sweaters, and vibrant fall foliage, but also for the return of the pumpkin spice craze.

I can tell that the trend is still in full swing with the multitude of processed pumpkin spice products clogging stores’ shelves come October 1st, and although I give into temptation now and then, I prefer to make my own pumpkin spice goodies at home.

Baking a loaf of pumpkin bread is a great way to herald in the pumpkin spice season, as it’s delicious, easy, and can be healthy if made with wholesome ingredients… but when it comes crowned with a crunchy pumpkin spice sugar crust, it becomes the ultimate autumnal treat.

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I decided on a pumpkin banana loaf not only because there were a couple of brown bananas staring me in the face every time I went into our kitchen, (while is approximately 20 times a day), but also because the bananas lend a natural sweetness to the bread; no need for cupfuls of sugar here. But there IS a pumpkin spice-flavored sugar crust atop the bread, which is sweet, spicy, crunchy perfection.

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Whether you’re just now dipping your toes into the pumpkin spice pool or you’ve already dived in headfirst, this quick bread is a fantastic way to celebrate the season!

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Pumpkin Banana Bread with Pumpkin Spice Sugar Crust

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients (1 loaf)

    Bread:

    • 1 1/2 cups whole wheat pastry flour
    • 1 tsp baking soda
    • 2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 tsp Kosher salt
    • 2 medium-sized mashed overripe bananas
    • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
    • 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
    • 1/2 cup coconut sugar or lightly packed brown sugar
    • 1 large egg, preferably organic
    • 1 tsp pure vanilla extract
    • +Pumpkin Spice Sugar:
    • 2 Tbsp unrefined granulated sugar, such as evaporated cane juice
    • 1 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground cloves

    Instructions

    For the bread:

    Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan or line with unbleached parchment paper.

    In a medium mixing bowl, whisk together flour, baking soda, all of the spices, and salt.

    In a large mixing bowl, whisk mashed bananas, pumpkin puree, oil, coconut or brown sugar, egg, and vanilla extract until well-combined.

    Add dry ingredients to wet and stir just until combined.

    For the pumpkin spice sugar:

    In a small bowl, combine the granulated sugar and spices; stir to combine.

    Pour the pumpkin banana bread batter into the prepared baking pan. Evenly sprinkle with the pumpkin spice sugar.

    Bake for 50-60 minutes, or until a wooden tester (or toothpick) inserted into the center of the bread comes out clean. Let sit in pan for 10 minutes before turning out onto a wire rack to cool completely.

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