Description
Pumpkin pie overnight oats makes the perfect weekday breakfast. Mix it up the night before and breakfast is waiting for you in the morning. This recipe has all the pumpkin spice fall flavors!
Ingredients
Units
Scale
- 1 3/4 cup milk (I used almond milk)
- 2/3 cup gluten free old fashioned oats
- 1/4 cup + 1 tablespoon canned pumpkin puree (NOT PUMPKIN PIE FILLING)
- 2 to 3 tablespoons real maple syrup
- 1 to 2 teaspoons pumpkin pie spice
- 2 tablespoons chia seeds
- 2 to 3 tablespoons all natural peanut butter (or sub cashew butter, almond butter, or sunflower butter)
- Optional: pepitas for topping
Instructions
- Mix: Add the milk, oats, pumpkin puree, maple syrup, and pumpkin pie spice to a large mason jar or a bowl. Mix until everything is well combined. Stir in the chia seeds. Taste and adjust sweetness or spices as needed.
- Swirl in peanut butter: Gently stir the peanut butter in a few times so that a peanut butter swirl remains – trust me this is tasty!
- Chill: Cover and refrigerate for 6 to 8 hours (or overnight). The Oats and chia seeds should a have softened and the mixture has thickened a lot.
- Serve: In the morning divide into small bowls or mason jars. Top with pepitas, if desired and enjoy immeditaly.
- Leftovers: Leftovers will keep in the fridge for up to 3 days. If it gets a little thick stir in a little more milk.
Notes
I like to eat my overnight oats alongside some eggs for a complete breakfast.
