Hey there, fellow breakfast lovers!
Are you on the hunt for a cozy and delicious way to start your day? Look no further!
Today, I’m excited to share my pumpkin pie overnight oats with chia.
These oats are creamy, spiced just right, and packed with nutrition.
Plus, they’re prepped the night before, making your mornings super easy!
Get ready to enjoy a taste of fall, no matter the season!
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 240-720 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 cup pumpkin puree
- 3 tablespoons pure maple syrup
- 1 1/2 cups unsweetened almond milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 3 tablespoons chia seeds
- 1 1/2 teaspoons pumpkin spice
- 1 1/2 teaspoons cinnamon
- 6 tablespoons pecans
- Dairy free yogurt (for topping)
- Almond butter (for topping)
Step 1: Prepare the Pumpkin Mixture
In a mixing bowl, combine 1 cup of pumpkin puree (ensure it’s pure pumpkin, not pumpkin pie filling) with 3 tablespoons of pure maple syrup (or raw honey/agave).
Pour in 1.5 cups of unsweetened almond milk and add 1.5 teaspoons of vanilla extract.
Whisk the mixture until fully combined to create a smooth pumpkin base.
Step 2: Add and Mix Dry Ingredients
Stir in 1.5 cups of old-fashioned rolled oats (make sure they are certified gluten-free if needed), 3 tablespoons of chia seeds, 1.5 teaspoons of pumpkin spice, and 1.5 teaspoons of cinnamon.
Roughly chop 6 tablespoons of pecans and add them to the bowl as well.
Mix everything together until all ingredients are fully combined.
Step 3: Refrigerate and Set Overnight
Cover the mixing bowl with a lid or plastic wrap and refrigerate for at least 4 hours or overnight.
This will allow the oats to soften and all the flavors to meld together.
Step 4: Adjust Consistency and Serve
Once the overnight oats are ready, stir the mixture and add more almond milk if desired to thin out the consistency.
Serve the oats with your favorite toppings such as dairy-free yogurt, extra cinnamon, and chopped pecans for added texture and flavor.
Step 5: Prepare Individual Servings
For individual servings, take a pint-sized mason jar and add 1/3 cup of pumpkin puree.
Pour in 1/2 cup of almond milk and 1/2 teaspoon of vanilla extract.
Add 1 tablespoon of maple syrup and mix until fully combined.
Stir in 1/2 cup of rolled oats, 1 tablespoon of chia seeds, 1/2 teaspoon of pumpkin spice, 1/2 teaspoon of cinnamon, and 2 tablespoons of chopped pecans.
Mix until everything is fully incorporated.
Step 6: Refrigerate Individual Jars
Seal the mason jar with a lid and refrigerate for at least 4 hours or overnight until ready to serve.
Before serving, add your favorite toppings such as almond butter, dairy-free yogurt, extra cinnamon, and chopped pecans.
Enjoy your individual serving of delicious pumpkin overnight oats!
