I don’t know what took me so long to discover and make overnight oats, but wow, this is my new favorite thing. It’s so easy to combine the ingredients, and then just pop it in the fridge, to be ready for me to devour the next morning for breakfast. What a great idea. Minimal prep, then food ready when you wake up. I think it may even be on par with my favorite breakfast, eva: Challah French Toast Casserole, holla! (see what I did there? 🙂 )
For my first rendition of overnight oats, I went with a pumpkin pie version. I’m still on that pumpkin kick from the pumpkinpalooza party we went to a couple weeks ago. But, I can see many other great flavor versions in my future: banana and brown sugar, applesauce/apple butter, and berries next summer!
Feel free to double, triple, quintuple this recipe to make bigger batches for a couple days worth of breakfasts’ and mid-day snacks. You can combine all the ingredients in a large bowl to mix, and then portion out into individual containers.
What are your favorite flavors for overnight oats? Let me know in the comments, and I’ll try them out next!
Pumpkin Overnight Oats
Feel free to double, triple, quintuple this recipe to make bigger batches for a couple days worth of breakfasts’ and mid-day snacks.
Prep Time: 0 minutes
Cook Time: 5 minutes
Total Time: 8 hours (overnight), 5 minutes
Yield: 1 serving
- 1/2 cup old fashioned oats
- 1/2 cup almond milk
- 2 tablespoons canned or pureed pumpkin
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- 1 tablespoon maple syrup
toppings: your choice of nuts, maple syrup, honey, chocolate chips (yeah, go wild)
- Measure out ingredients and place in a bowl or a medium mason jar.
- Mix to combine.
- Cover and let sit overnight in the fridge.
- The next morning, customize to your liking: top with your choice of toppings, add a dash of milk, heat in the microwave for 30 seconds if you like it warm. Enjoy!