I held out as long as I could, but I had to sneak in one pumpkin recipe before the end of the season! I love overnight oats, they’re easy to make and so convenient on a busy morning: just grab the jar from the fridge and dig in.
Last year I made pecan pie overnight oats and they were a big success, so I thought I’d do something similar for the fall season. A little pumpkin pie spice later, here we are! Pumpkin pie overnight oats. The creaminess that develops as the oats soak pairs perfectly with this blend of spices, pumpkin puree, and vanilla for an awesome breakfast.
Makes: 2 servings
- 1 1/2 cups non-dairy milk
- 1/3 cup pumpkin puree
- 3 medjool dates
- 1 teaspoon vanilla
- Pinch or two of salt
- 1/2 teaspoon (or more) pumpkin pie spice
- 2 tablespoons chia seeds
- 2 cups rolled oats
In a blender, combine the first five ingredients: 1 1/2 cups non-dairy milk, 1/3 cup pumpkin puree, 3 medjool dates (pitted, of course), a teaspoon of vanilla, and a few pinches of salt. Blend until smooth.
Grab two pint-sized mason jars (or something similar) and add a cup of oats, a tablespoon of chia seeds, and a few dashes of pumpkin pie spice to each. Then, pour half of the pumpkin mixture on top, seal the jars, and shake until well-mixed. You’ll likely want to top off with a little more water or non-dairy milk to fill the jars.
Chill overnight! In the morning, transfer to a bowl and feel free to add additional almond milk or water if it has become too thick. I actually prefer them cold, but you could always heat them up if that’s your thing. Serve with a dash of pumpkin pie spice and perhaps your favorite nuts.