Pumpkin Pie Overnight Oats
A nutritious breakfast that captures the delightful flavors of pumpkin pie, perfect for busy mornings!
Equipment
- Mixing Bowl
- Mason jar or airtight container
Ingredients
- 1/2 cup rolled oats regular or gluten-free
- 1/2 cup milk of choice dairy, almond, oat, or any other preferred plant-based milk
- 2 tablespoons pumpkin puree canned or freshly made
- 1 teaspoon chia seeds for added nutrition and texture
- 2-3 teaspoons maple syrup or any sweetener you enjoy
- 1/2 teaspoon pumpkin spice or to taste
- 1/2 teaspoon vanilla extract for a warm, fragrant flavor
- a dash sea salt to enhance all the flavors
- as needed chopped pecans for garnish (optional)
Instructions
- In a bowl or a jar, combine the rolled oats, milk, and pumpkin puree.
- Add the chia seeds, pumpkin spice, vanilla extract, and a dash of sea salt. Stir well to combine.
- Drizzle in maple syrup or sweetener and mix thoroughly.
- Cover the bowl or jar and refrigerate overnight or for at least four hours.
- When ready to eat, stir the oats and add more milk if desired. Top with chopped pecans or fruits if you like.
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Notes
Store in the refrigerator for up to five days. Stir before serving.