Description
A cozy, no-cook breakfast snack infused with warming pumpkin spice flavors. These creamy overnight oats are made with pumpkin puree, almond milk, and chia seeds—perfectly portioned in jars and topped with coconut yogurt and pecans for a satisfying, autumn-inspired start to your day.
Ingredients
- 1.5 cups almond milk
- 1/2 cup all-natural pumpkin puree
- 3 tablespoons pure maple syrup or raw honey
- 2 tablespoons chia seeds
- 1 cup uncooked gluten-free steel-cut oats
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 1 teaspoon vanilla extract
- Optional Toppings:
- 1/2 cup coconut yogurt
- 1/4 cup pecans
Instructions
- In a medium bowl, combine pumpkin puree, maple syrup (or honey), vanilla extract, and all spices with almond milk. Stir well to blend.
- Add steel-cut oats and chia seeds. Mix thoroughly.
- Divide mixture evenly between mason jars or containers.
- Seal and refrigerate overnight (at least 8 hours).
- In the morning, give the oats a stir and top with coconut yogurt and chopped pecans, if desired. Enjoy cold like pudding!
Notes
- For creamier oats, add an extra splash of almond milk before serving.
- Substitute pecans with walnuts or almonds for variety.
- Can be stored in the fridge for up to 4 days—great for meal prep.
- Adjust sweetness to taste with more or less maple syrup/honey.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 260
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
