Nourishing Pumpkin Pie Overnight Oats
Rating:
Ingredients:
- ½ cup pumpkin purée
- ½ cup rolled oats
- ⅓ cup almond or oat milk
- ⅓ cup plain Greek yoghurt
- 1 Tbsp pure maple syrup
- ½ Tbsp chia seeds
- 1 tsp almond butter
- ½ tsp pumpkin pie spice (see substitute in notes)
- Pinch of salt
- Garnish (optional): a dollop of yoghurt and sprinkle of pumpkin pie spice
Method:
The night before
- To a container or jar with a lid mix together all ingredients. Put on lid then leave in the fridge overnight to thicken.
The morning of
- Remove from the fride, give it a mix and enjoy! If it's too stiff, add a splash of liquid to loosen.
Notes:
This recipe is inspired on N&T's peanut butter and jelly overnight oats (but with a few tweaks to balance the different flavours). If you're an overnight oat lover, check it out!
To substitute ½ pumpkin pie spice try ¼ tsp ground cinnamon, ⅛ tsp ground ginger and nutmeg each, and a teeny pinch of ground clove and allspice each.