Pumpkin Pie Overnight Oats
A no-cook, nutritious breakfast option that captures the flavors of pumpkin pie in a creamy, satisfying dish!
Equipment
- Mixing Bowls
- Resealable jars
Ingredients
- 1/2 cup rolled oats regular or gluten-free
- 1/2 cup milk of choice dairy or dairy-free
- 2 tablespoons pumpkin purée
- 1 teaspoon chia seeds
- 2-3 teaspoons maple syrup or sweetener of choice
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- dash of sea salt
- chopped pecans for garnish (optional)
Instructions
- Prepare 2 to 3 resealable jars for storing your overnight oats.
- In a mixing bowl, combine rolled oats, chia seeds, and pumpkin spice.
- Pour in the milk and add pumpkin purée, vanilla extract, and maple syrup. Stir until well combined.
- Transfer the mixture into the prepared jars, sealing them tightly.
- Refrigerate overnight or for at least 4 hours to allow the oats to soak up the flavors.
- In the morning, check the consistency. If too thick, stir in a splash more milk.
- Serve cold or warm in the microwave for about 20 seconds. Top with chopped pecans and a drizzle of maple syrup if desired.
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Notes
Store in the refrigerator for up to 5 days.