Despite having been at this whole blogging thing for a little over a year and half now, there are still moments where I am lacking in blogging confidence. I know that every recipe I post is one that I would eat myself and whole-heartedly stand behind, but nevertheless I still get nervous when someone tells me they are making one of my recipes.
I LOVE hearing that you guys enjoyed a recipe (honestly, it makes my day more than you know) but as with any recipe developer, and especially one who uses 90% healthy ingredients there will be people who don’t like what you post. Realizing that I can’t please everyone is still something that I struggle with.
Then again, if you’re expecting my brownies to taste like a Betty Crocker mix filled with butter and sugar then you may want to take a second look at the ingredients. Don’t get me wrong, I think my brownies are delicious but when you’re replacing gluten and dairy with black beans and coconut oil (not to mention the hidden spinach…) it’s not gonna taste like grandma’s original brownie recipe! That post-brownie sugar-coma certainly will though.
Nevertheless, I still get super apprehensive when someone tells me their intentions to make a recipe. I know it will work, I know I thought it tasted delicious, as did my taste-tester (aka C) and I have yet to get any negative feedback on a recipe (unless you told me you either a) didn’t follow directions or b) substituted all ingredients –> THIS article explains it all!) but I still can’t accept that I may actually be good at what I do.
Don’t even get me started on photography! Despite knowing that it doesn’t take a degree in photography to be a good photographer, I still beat myself up over photo shoots. So yes, I am human and besides my occasional bouts of self-confidence, I still struggle with it.
So these Pumpkin Spice Latte Overnight Oats, do they taste exactly like a Starbucks PSL? No….but then again there’s no actual pumpkin in a PSL and it is made of 70% sugar, AT LEAST. Did I eat both servings of this for breakfast because I literally could not stop eating them? You bet I did. Take that Starbucks (insert punching emoji here).
Serving size: 2
- 1 cup rolled oats (not quick-cooking and gluten-free if necessary)
- 1/2 cup brewed coffee, cooled to room temp
- 1/2 cup unsweetened almond milk
- 1 large banana, mashed
- 1/4 cup pumpkin puree
- 1 tsp pumpkin spice (I used my DIY recipe)
- 2 tsp chia seeds
- Combine all ingredients in a jar or sealed container and give it a good shake.
- Place in refrigerator overnight or for at least 6 hours.
- Heat up in microwave if desired, or eat cold.