Description
This Pumpkin Pie Overnight Oats recipe is a delicious and nutritious way to start your day with the cozy flavors of autumn. Made with rolled oats soaked overnight in almond milk and pumpkin puree, sweetened with maple syrup and infused with warm spices like cinnamon and nutmeg. Topped with crunchy pecans, this no-cook breakfast is ready in minutes and perfect for meal prep.
Ingredients
Scale
Main Ingredients
- 1 cup (90 g) rolled oats
- 1/2 cup (120 g) pumpkin puree
- 1 cup (240 ml) almond milk
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (30 g) chia seeds
- 1 teaspoon (2 g) ground cinnamon
- 1/4 teaspoon (1 g) ground nutmeg
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (30 g) crushed pecans
Instructions
- Gather Ingredients: Collect all the necessary ingredients listed above to ensure a smooth cooking process.
- Mix Base Ingredients: In a medium bowl, combine rolled oats, pumpkin puree, almond milk, maple syrup, chia seeds, ground cinnamon, ground nutmeg, and vanilla extract. Stir thoroughly to blend all the flavors evenly.
- Adjust Flavor: Taste the mixture and add additional pumpkin puree or spices if desired to enhance the flavor according to your preference.
- Refrigerate Overnight: Cover the bowl and place it in the refrigerator for at least 4-6 hours, preferably overnight, allowing the oats and chia seeds to absorb the liquids and soften.
- Serve: Before serving, give the oats a good stir, portion into bowls or jars, and top with crushed pecans for added texture and taste. Enjoy your wholesome pumpkin pie overnight oats!
Notes
- You can substitute almond milk with any other plant-based or dairy milk.
- For a sweeter taste, increase the maple syrup amount or add a drizzle on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add fresh fruit like sliced bananas or berries for extra flavor and nutrition.
- This recipe is naturally gluten-free if using certified gluten-free oats.
