Published at Fri, 27 Oct 2017 17:09:59 +0000
Grab two pint-sized mason jars (or something similar) and add a cup of oats and a tablespoon of chia seeds to each. After that, pour half of the pumpkin mixture on top, seal the jars, and shake till well-mixed. You’ll likely need to top off with a little more water or milk to fill the jars.
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 couple of pinches of salt. Blend until smooth.
I held out as long as I could, but I had to sneak in 1 pumpkin recipe before the end of the season! I really like oats, they are easy to make and so convenient on a morning: dig in and simply grab the jar out of the fridge.
Chill overnight! In the morning, transfer to a bowl and feel free to add water or extra milk if it has become thick. I actually prefer them cold, if that’s your thing, but you could heat them up. Serve with a dash of pumpkin pie spice and possibly your favorite nuts.
This past year I made pecan pie overnight oats and they were a big success, so I thought I’d do something similar for the autumn season. A pumpkin pie spice later, here we are! Pumpkin pie overnight oats. The creaminess that develops as the oats soak pairs with this mix of pumpkin puree spices, and vanilla for an awesome breakfast.
- 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 tbsp chia seeds
- 2 cups rolled oats
Source: Natural Foods