Five minutes of prep reward you with a hearty, nourishing, grab-and-go breakfast that’s brimming with pumpkin and warm spices!
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, however, 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!
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!
Pumpkin Pie Overnight Oats
Prep Time:5 minutes + overnight rest
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.