Ingredients
Base Ingredients
- 1/2 cup old fashioned oats (can use gluten-free oats)
- 1/2 cup unsweetened vanilla almond milk (or milk of your choice)
- 1/4 cup plain Greek yogurt (can use vegan yogurt)
- 1/4 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 2 teaspoons chia seeds
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of sea salt
Toppings (optional)
- Whipped cream
- Chopped candied pecans or pecans
- Pepitas
- Chocolate chips
- Dried cranberries
- Granola
Instructions
- Combine Ingredients: In a jar or bowl, add the oats, almond milk, Greek yogurt, pumpkin puree, maple syrup, chia seeds, vanilla extract, pumpkin pie spice, and a pinch of sea salt. Stir thoroughly to ensure all ingredients are well mixed.
- Refrigerate Overnight: Cover the jar or bowl with a lid or plastic wrap and place it in the refrigerator. Let the mixture soak overnight for at least 6 hours to allow the oats and chia seeds to soften and absorb the flavors.
- Serve with Toppings: The next morning, remove the oats from the refrigerator and give them a good stir. Add your choice of toppings such as whipped cream, chopped pecans, pepitas, chocolate chips, dried cranberries, or granola for added texture and flavor. Enjoy immediately.
Notes
- Use gluten-free oats if you require a gluten-free meal.
- Substitute Greek yogurt with a vegan alternative to make this recipe dairy-free and vegan.
- The pumpkin pie spice can be replaced with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Adjust the sweetness by adding more or less maple syrup according to your preference.
- Overnight oats can be refrigerated for up to 2 days, but toppings are best added fresh.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
