Ingredients
Dry Ingredients
- 1 cup old fashioned oats
- 1 tsp pumpkin pie spice
- 1/8 tsp fine sea salt
Wet Ingredients
- 3/4 cup unsweetened vanilla almond milk
- 3/4 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 1 tbsp almond butter
- 4 tsp honey or pure maple syrup
- 1 tsp vanilla extract
Optional Toppings
- Pecans
- Whipped cream
- Cinnamon
Instructions
- Combine Ingredients: Place all the oats, pumpkin pie spice, sea salt, almond milk, pumpkin puree, Greek yogurt, almond butter, honey or maple syrup, and vanilla extract into a medium mixing bowl.
- Mix Well: Whisk the mixture thoroughly until all ingredients are well combined, ensuring an even distribution of flavors.
- Adjust Sweetness: Taste the mixture and add additional honey or maple syrup if you prefer a sweeter flavor.
- Refrigerate: Divide the mixture evenly into two jars or containers with lids. Cover and refrigerate for at least 4 hours or overnight to allow the oats to soak and flavors to meld.
- Serve: When ready to eat, top your pumpkin overnight oats with pecans, whipped cream, and a sprinkle of cinnamon for added texture and flavor. Enjoy cold straight from the fridge.
Notes
- Use plain Greek yogurt for higher protein content; flavored yogurts may add extra sugars.
- Adjust the sweetness to your taste by varying the amount of honey or maple syrup.
- Store leftovers in the fridge for up to 3 days.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Make sure to use old fashioned oats as quick oats may become too mushy.
- Optional toppings can be customized based on preference or dietary restrictions.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 5 mg
