Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 2/3 cup milk of choice (almond, oat, or dairy)
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Optional: Pecans or walnuts for topping
Instructions
- In a glass jar or airtight container, add the rolled oats, chia seeds, pumpkin pie spice, and a pinch of salt. Stir these dry ingredients together to ensure the spices are evenly distributed throughout the oats.
- Pour in your choice of milk, the pumpkin puree, maple syrup, and vanilla extract. Use a spoon to stir everything thoroughly. Make sure there are no clumps of pumpkin or pockets of dry oats at the bottom of the container.
- Place the lid on the jar or cover your bowl tightly with plastic wrap. Place it in the refrigerator for at least 4 hours, though letting it sit overnight is best. This gives the oats and chia seeds enough time to soak up the liquid and create a creamy, pudding-like consistency.
- In the morning, give the oats a quick stir. If the mixture is too thick for your liking, splash in a little extra milk. Top with crushed pecans, a dollop of Greek yogurt, or an extra sprinkle of cinnamon before enjoying.
- Cook Time: 10 minutes
- Diet: Vegetarian, Vegan-Option, Gluten-Free-Option