Pumpkin Pie Overnight oats
Crave pumpkin spice? Meet your new breakfast favorite: Pumpkin pie overnight oats. Quick, healthy, and delicious. Start your morning right!
Ingredients
- 1/2 cup rolled oats
- 1/2 cup canned pumpkin not pumpkin pie filling, just pure pumpkin
- 1/2 cup unsweetened almond milk or any milk of your choice
- 1/4 cup plain Greek yogurt optional, for creaminess
- 1 tablespoon sugar-free maple syrup adjust to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground anise or a pinch of anise seeds
- 1/4 teaspoon vanilla extract optional
- Pinch salt
Instructions
- In a mixing bowl or jar, combine the rolled oats, canned pumpkin, almond milk, Greek yogurt (if using), sugar-free maple syrup, ground cinnamon, ground anise, vanilla extract (if using), and a pinch of salt.
- Mix everything together until well combined. Make sure the oats are fully submerged in the liquid.
- Cover the bowl or jar with a lid or plastic wrap. Refrigerate overnight (or for at least 4 hours) to allow the oats to absorb the liquid and flavors.
- In the morning, give the oats a good stir. Taste and adjust sweetness or spices if needed. If the mixture is too thick, you can add a bit more almond milk to reach your desired consistency.
- Optional Toppings: Top with a sprinkle of additional cinnamon, a drizzle of sugar-free maple syrup, or some chopped nuts for added texture.
Notes
4 points