PUMPKIN OVERNIGHT OATS

VEGAN / GLUTEN-FREE / SATTVIC

I usually save overnight oats for the summer as they are cold, but this variation seems made for the fall. Pumpkin, cinnamon, and clove make this a fall favorite for my son and me, plus it’s such a great grab n’ go breakfast. I usually make a few of these at a time by adding all ingredients minus the milk and then putting it in the freezer. Then when I want overnight oats, all I have to do is add milk and throw it in the fridge the night before. This recipe is vegan, dairy-free, and easily made gluten-free by using gluten-free oats. I like to have this with my homemade almond milk.

Feel free to experiment with the recipe. The base for all overnights oats is always: OATS + MILK + CHIA SEEDS. All the rest is really adjustable according to what flavor profile your going for and personal taste!

Serves 1

INGREDIENTS

1 mason jar (16oz) or bowl

1/2 cup rolled oats (the 3-8 minute kind are best)

2 Tbsp canned pumpkin puree (or even canned pumpkin pie puree - if using adjust spices)

1 Tbsp chia seeds

1 tsp ground flax seeds

1 tsp hemp seeds

1 Tbsp chopped pecans, walnuts, or sliced almonds

1-2 tsp maple syrup

1/2 tsp cinnamon

1/4 tsp of ground clove, cardamom, and ginger

1 cup almond milk (or your milk of choice)

1 Tbsp raisins

INSTRUCTIONS

The night before, add all ingredients to mason jar or bowl and stir/shake to incorporate. Put in the fridge and in the morning, voila! Breakfast is ready. Add in more milk if you want too and any extra toppings you’d like (almond or peanut butter go well here). The skies the limit! Serve as in in the mason jar, or scoop out into a bowl :)