Enjoy pumpkin pie for breakfast with this easy, delicious, and nutritious make-ahead oats recipe. These cozy and creamy overnight oats have all the comforting flavors of your favorite Thanksgiving dessert and will have you looking forward to breakfast. Perfectly spiced and bursting with texture, these oats are sweetened with maple syrup and thickened with chia seeds. Like fall in a jar, these oats will spice up your most important meal of the day. Serve warm or cold, top with whatever your heart desires, and enjoy.
Makes 1 serving
Ingredients
Pumpkin Pie Oats
½ cup whole milk
¼ cup pumpkin puree (not pumpkin pie filling)
2 Tbsp pure maple syrup
½ tsp pure vanilla extract
½ cup old fashioned oats
2 tsp chia seeds (optional, but works well to thicken)
¼ tsp pumpkin pie spice
¼ tsp ground cinnamon
Pinch of salt
Optional toppings: chopped pecans or walnuts (I used candied pecans), pepitas, raisins, dried cranberries, granola, or mini chocolate chips
Directions
Pumpkin Pie Oats
In a medium bowl, whisk together the milk, pumpkin, maple syrup, and vanilla until well combined.
Stir in the oats, chia seeds, pumpkin pie spice, cinnamon, and salt.
Pour into a glass jar or container and place in refrigerator overnight.
If desired, stir in additional milk until desired consistency is reached, and sprinkle on toppings before serving.