Looking for the perfect wintry/autumnal make ahead & on the go breakfast? Here it is: pumpkin pie overnight oats that you can prepare up to 3 days in advance and take with you in a jar anywhere. They are so easy to make ahead, packed with seasonal flavors and so filling. You’ll love them because they’re creamy, packed with flavor, and very nutritious.
To make them you’ll need:
Old fashioned or quick oats: they will get chewier with the first and creamier with the latter.
Chia seeds: they will give a pudding-like texture to the overnight oats and pack them with fiber, protein, and omega 3.
Plant-based milk: any kind of milk will do, but I prefer neutral flavor milks like oat, soy, or almond.
Plant-based yogurt: to add extra creaminess and protein.
Pumpkin puree or pumpkin butter: the pumpkin butter is a thicker and jazzed up version of your regular pumpkin puree, that’s seasoned with delicious spices and some brown sugar or maple syrup. In case you use pumpkin butter, you probably won’t need to add any more spices or sugar, but if not add some maple syrup, brown sugar, or sweetener to taste.
Other breakfast recipes you might like:
Pumpkin Pie Overnight Oats
- 1 cup oats
- 1 tsp cinnamon
- Half cup unsweetened plant-based yogurt
- Half cup unsweetened plant-based milk
- Half cup pumpkin butter or pumpkin puree (add more 1 tsp sugar or sweetener and a pinch of nutmeg and ginger)
- 1 tbsp chia seeds
- Combine all the ingredients in a jar.
- Refrigerate overnight or for at least 4 to 5 hours.
- Enjoy with more yogurt, pumpkin butter, and pecan nuts!
I love seeing pictures of your remakes of Zest’s recipes. If you try this recipe take a picture and tag @zest.andthecity on Instagram or use the hashtag #zestandthecity, so I can see and share your remakes. Join our community on Instagram, Facebook and, YouTube! Love, Ana 💛