Fall officially rolled in last week and the weather finally cooperated! We’ve been enjoying crisp mornings and nights and leaves are starting to change. I’m ready for all things pumpkin! I made a pumpkin bread recipe (which needs some tweaks) and had about a cup of pumpkin leftover. I decided it would be perfect to make a batch of overnights.
They’re great for breakfast for lunch. I loved the pumpkin flavor and it’s a rich and creamy recipe for oats. I added some chopped walnuts and a sprinkle of cinnamon before I enjoyed it. It was so good! I doubled the recipe and was able to get 3-pint containers of overnight oats.
1/4 cup vanilla greek yogurt
1/2 cup unsweetened vanilla almond milk (or any milk)
1/4 cup pumpkin puree
1-2 Tbsp maple syrup
1/2 tsp vanilla extract
1/2 cup rolled oats
2 tsp chia seeds
1/2 tsp pumpkin pie spice
In a medium bowl, combine the yogurt, almond milk, pumpkin puree, vanilla, and maple syrup. Mix together until smooth. Stir in the chia seeds, oats and pumpkin spice spice. Mix together. Transfer to a container and refrigerate for at least 4 hours or overnight. Enjoy straight from the fridge, allow to room temperature or warm in the microwave. Top with a sprinkle of your favorite chopped nuts and a dash of cinnamon.
Source: Ambitious Kitchen
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