Pumpkin Apple Spice Overnight Oats

Hey fall lovers, it's time to ditch that artificial pumpkin and make something REAL. 

Anyone else out there not a morning person? I try, but the struggle is real. Any homemade breakfast I can make the night before is magical! 

This recipe blends pumpkin and apple in a way that will make you feel like they were MFEO. AND it's packed with fiber and protein to keep you full all morning! 

Don't skimp on the toppings! Adding Almond butter, local pumpkin butter, walnuts, and extra cinnamon took this recipe to the next level of flavor. 

I'm pretty obsessed with my new KS cutting board from RAYGUN! 

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Pumpkin Apple Spice

Overnight Oats

Serves: 2

Prep Time: 10 minutes

"Cook" Time: Overnight 

Ingredients

4 TBSP chia seeds

3/4 cup organic pumpkin puree (NOT canned pumpkin pie filling)

1-2 TBSP maple syrup

1 cup organic rolled oats (gluten free, if needed)

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp pure vanilla extract

1 1/2 cups non-dairy milk*

1 small apple, chopped

Additional Toppings: almond butter, homemade pumpkin butter, granola, walnuts, pecans, additional cinnamon or maple syrup

Method

Place pumpkin puree, chia seeds, and maple syrup in a medium bowl. Mix well with a fork ensuring the pumpkin is smooth.

Blend in the oats, cinnamon, pumpkin spice, and vanilla extract.

Add in the non-dairy milk and stir well. The mixture should look watery as the oats will be absorbing most of the liquid.

Cover your bowl with a lid, or alternatively, place the mixture in mason jars with lids. Refrigerate overnight for oats that are ready to go in the morning!** Add chopped apple right before eating along with other toppings of choice!

You can eat these cold (my preference) or heat briefly in a small saucepan if you prefer warm oats.

Keeps in the fridge for 3-4 days! Double the recipe to make breakfast for the week!

Notes:

*I have used unsweetened, plain almond, coconut, and flax milk. Great results with all three! 

**If your oats seem too runny in the morning, add more pumpkin puree for texture (or mashed banana for some additional sweetness). If oats are too dry, add non-dairy milk. 

Nutrition:

Serving size: 1/2 recipe  Total Calories: 390  Total Fat: 12 g

Saturated Fat: 0 g  Sodium: 65 mg  Potassium: 253 mg  

Carbohydrates: 54 g  Fiber: 13 g  Sugar: 18 g  Protein: 10 g