Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 2/3 cup milk of choice (almond, oat, or dairy)
- 1 tablespoon chia seeds
- 1 to 2 tablespoons maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- In a mason jar or a medium-sized bowl, add the rolled oats and the chia seeds. Stir these dry ingredients together briefly to ensure the chia seeds are evenly distributed, which prevents them from clumping together later.
- Add the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Pour in your chosen milk. The salt is essential as it helps to brighten the flavors of the spices and the pumpkin.
- Use a spoon to stir the mixture thoroughly until no dry pockets of oats remain and the pumpkin is fully incorporated into the milk. Secure the lid on your jar or cover your bowl tightly with plastic wrap.
- Place the container in the refrigerator for at least 6 hours, though overnight (8 hours) is best for the creamiest results. This allows the oats and chia seeds to soften and absorb all the liquid and spice flavors.
- The next morning, remove the lid and give the oats a good stir. If the mixture is too thick for your liking, splash in a little extra milk. Add your favorite toppings and enjoy cold or warmed up.
- Cook Time: 8 hours 10 minutes
- Diet: Vegetarian, Gluten-Free