Creamy pumpkin overnight oats are full of cozy spices and will make breakfast a breeze. This easy breakfast is full of fall flavors and will remind you of pumpkin pie
2 1/4cupsgluten-free rolled oatsI used Bob's Red Mill
1/4cupchia seeds
2tablespoonspure maple syrup
1/2cuppumpkin puree
1/4cupgreek yogurt or nut butter
1/2teaspoonsalt
1teaspoonvanilla extract
2 3/4cupsnon-dairy milki.e. almond milk, coconut milk, or oat milk
1tablespoonpumpkin pie spice
2scoops vanilla protein powderoptional
INSTRUCTIONS
Add the old-fashioned oats to a large bowl with the chia seeds, maple syrup, pumpkin puree, yogurt, salt, and pumpkin pie spice. Pour your milk of choice on top and add protein powder, if desired.
Stir everything using a wooden spoon or whisk until combined and the pumpkin is completely mixed in. It should be a rich orange color. Cover with plastic wrap or another large airtight container and place in the fridge for at least 4 hours, preferably overnight.
Notes
Storage: store the overnight oats in an airtight container in the fridge for up to 5 days. I recommend dividing them into individual mason jars to enjoy throughout the week.Dairy-free: use dairy-free yogurt or nut butter.Gluten-free: use gluten-free oats.