This is my go to recipe for overnight pumpkin oats. You can warm them up a little in the morning if it's a chilly fall morning, or just eat them straight out of the bowl!
Course Breakfast
Cuisine American
Keyword Oatmeal, Overnight Oats, Pumpkin
Prep Time 5minutes
Cook Time 1minute
Total Time 6minutes
Servings 1serving
Author Andrea Shome
Ingredients
Oatmeal
½cuprolled oats
1teaspoonchia seeds
1teaspoonhemp hearts
1big teaspoon pumpkin pie spice*
scant ¼ cup pumpkin pureecanned or fresh
1scoop collagenor other protein powder (optional)
1teaspoonmaple syrupoptional
1Tablespoonraisinsgolden are great but regular works well too!
½ - ¾cupalmond milk
Toppings - all optional but delicious
Toasted or candied walnuts or pecans
Almond butter
Chocolate chips
Raisins
Instructions
Mix all the dry ingredients in a bowl.
Pour in the pumpkin and mix; next add the milk and mix through thoroughly. If the mixture looks to thick, add a little more milk.
Cover and refrigerate overnight.
Warm up in the morning**, or eat straight from the fridge!
Top to your heart's desire.
Notes
* In place of a pumpkin spice mix, use a mix of cinnamon // nutmeg // cloves // ginger to your taste. I used mostly cinnamon and pinch of everything else.** You can heat up the oats in a microwave for about a minute to warm them slightly!