Hmm…it’s Monday again and I am sharing an oat recipe again. Is this a theme or new series, or what?
I swear, it’s pure coincidence. I made these amazing pumpkin overnight oats and just had to share them with you before October is over. (Or will you still be into pumpkin recipes by the time November rolls around?)
Well, when I was doing my Pumpkin Round Up last week I promised there would be more pumpkin this season. So I am not going to keep you waiting. And there will be pumpkin recipes in November; whether this is food blogging etiquette or not.
During Beet Week I told you how tough daily blogging was, especially because baby Olivia had decided to go on a nursing strike of some sort. On her pediatrician’s order I completely eliminated dairy for a while to see if an allergy/sensitivity was the culprit.
We seem to have things mostly figured out now and I doubt dairy was the issue. Still, I am wary of reintroducing it. For this reason I used Almond Breeze almond milk for making these overnight oats. However, feel free to use any kind you prefer.
To make this super easy, ultimate fall breakfast we only need a few ingredients. Aside from equal parts of milk and rolled oats, there is pumpkin puree, pumpkin pie spice and maple syrup. Then it is just a matter of combining them all. For that I like to simply place all ingredients in a mason jar, close the lid and shake until combined.
Now you can let the fridge prepare the oats for you overnight. I still like to warm mine up in the morning, but if I had to leave the house in a hurry (thanks to maternity leave I don’t), I would also enjoy these oats cold.
Toppings are very important to me. I need a little crunch and texture. Pumpkin seeds fit the fall theme perfectly and so do pecans. In order to make the picture look more appealing I only added a few. In reality I use probably 4x the pictured topping amount. If you are into dried fruit, cranberries and raisins also pair really well with the pumpkin flavor.
I wrote out the recipe for 1 serving below. But the great thing about these overnight oats is, that you can multiply the recipe and prepare breakfast in advance. They keep for up to 5 days in the fridge. So I will actually make up to 5 servings at once on Sunday night and tadaa…. I have breakfast ready for a whole week. It doesn’t get easier than this.
What is your favorite breakfast food? Any way pumpkin can be incorporated into it?
- ½ cup rolled oats
- ½ cup milk (any kind, I used Almond Breeze almond milk))
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 tablespoon maple syrup (more to taste)
- ¼ cup toppings like pumpkin seeds, raisins, pecans, cranberries
- Place oats, milk, pumpkin puree, pumpkin pie spice, and maple syrup in a container with a tight fitting lit (like a mason jar). Shake to combine. Place container in the fridge overnight.
- Heat overnight oats in the morning (if desired). Taste and add more sweetener or spice to taste. Sprinkle with toppings.