Pumpkin Pie Overnight Oats

If I counted how many times I started my day with overnight no-cook oatmeal cups, well….let’s just say it would be a very big number!  I love to quickly whip up a jarful (or several) before I go to bed and have a satisfying breakfast ready and waiting.

Since I am quite fond of pumpkin, it seemed fitting that I develop a seasonal variation brimming with the welcome flavors of fall.  Truth be told, I ate quite a lot of this as I honed in on the combination I liked best.  I made versions with yogurt and without and tested with varying proportions of oats, liquids, and mix-ins.

Since everyone’s palates are a little different, feel free to start with the following recipe and adjust subsequent batches to your preferred level of sweetness, thickness, and so on.  I tend to eat my original recipe as is.  With this variation, I’ve taken to a hint of crunch.  Typically, I mix in about two tablespoons of granola and, more recently, some dried cranberries and pumpkin seeds.  While I eat this convenient breakfast cold from the fridge, some of my friends with whom I have shared the recipe warm it lightly in the microwave.  Enjoy as you please!

For my Coconut Pumpkin Granola recipe, click here.

Pumpkin Pie Overnight Oats

2015-11-22 22:21:43

After much tweaking with various combinations and measurements, this is the version I enjoy the most. Feel free to adjust to your preference, adding a little extra milk if you like your oats "soupier" or an extra drizzle of maple syrup on top if you prefer it sweeter.

Yields 1 serving.

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Ingredients

1. 1/3 cup (1 ounce) old-fashioned oats (certified gluten-free if necessary)
2. 1/3 cup (2 3/4 ounces) milk of choice
3. 1/4 cup (2 ounces) pumpkin puree (may used canned; not pumpkin pie filling)
4. 1/4 cup (2 ounces) plain Greek yogurt (I use Chobani 0%; may substitute 2%, vanilla, or honey)
5. 2-3 teaspoons maple syrup (or to taste)
6. 1 teaspoon chia seeds
7. 1/2 teaspoon pumpkin pie spice (may use cinnamon)
8. 1/2 teaspoon vanilla or almond extract
9. Optional mix-ins: 1-2 tablespoons raisins or dried cranberries, 2-3 teaspoons flaked coconut (sweetened or unsweetened as preferred)
10. Optional toppings: granola, sunflower seeds, pepitas, or chopped nuts of choice

Instructions

1. Mix all of the ingredients in a small bowl or jar. I often use a 12-ounce jelly or Mason jar. Add optional mix-ins, as desired.
2. Cover and refrigerate overnight.
3. Sprinkle with toppings of choice. Enjoy cold or gently warm, if desired. Oatmeal cups will keep for approximately 3 days in the refrigerator.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Delicious with Coconut Pumpkin Granola!

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