Pumpkin Overnight Oats
Nothing beats breakfast that tastes like pudding. This recipe is easier to make with American volume measures, 1 cup = 240ml or approximately one mug.
Ingredients
- 1 cup rolled oats
- 1 cup nondairy milk ½ coconut, ½ almond is nice
- ½ cup pumpkin puree*
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch ground cloves
- pinch salt
- Pecans for topping
Instructions
- Combine all ingredients and stir until well mixed.
- Transfer to two small jars, cover, and refrigerate 4 hours or overnight.
- When ready, top with pecans and enjoy. Use within 3 days.
Notes
* Make puree by roasting oiled pumpkin wedges until soft and scooping out the flesh. If you don’t have any, roast a whole pumpkin and freeze what you don’t use for other things.
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