Jacquiline
It’s only September and I’m already on board the pumpkin everything bandwagon! Just this past week alone I’m guilty of consuming 2 pumpkin lattes, pumpkin pancakes and now these insanely delicious and easy Pumpkin Maple Overnight Oats! Now usually I wait until October 1st before I begin all things pumpkin but for some reason this year I’m all,
BRING ON THE FALL FOODS!!!
So confession time, before these Pumpkin Maple Overnight Oats I had tried overnight oats for the FIRST time not too long ago. So yes, I’m way way late on the trend and I am seriously bummed that I didn’t think to try this overnight oats thing sooner since I’m a huge fan of chia seed pudding. Especially this Blackberry Coconut Chia Pudding which also has a very similar cooking equation. It goes like this:
small prep time+overnight refrigerator time = instant morning gratification
If that cooking equation doesn’t already get you excited here’s my pitch to you why you need this Pumpkin Maple Overnight Oats recipe in your life! 🙂
* Prep time for oats is less than 5 minutes, whoot whoo! Just stir ingredients together before you go to bed and voila! Instant ready made oats waiting for you in the A.M!
*The maple pumpkin seed and walnut topping is so so delish! There is something about toasting nuts that takes them to a whole other level of goodness. And when you bind them together with maple syrup and cinnamon you might have a new addiction. Sorry, not sorry.
*These pumpkin overnight oats are super healthy and filling with the use of pumpkin puree, rolled oats, chia seeds and almond milk! Yes please!
Recipe Notes:
Easy milk swap! If you’d rather not use almond milk you can equally sub regular milk or coconut milk if you prefer.
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup pumpkin puree *not pumpkin pie filling
- 1 tablespoon chia seeds
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- 1 cup dry rolled oats
- 1/4 cup unsalted pumpkin seeds
- 1/4 cup walnut pieces
- 1 tablespoon pure maple syrup
- 1/2 teaspoon cinnamon
- 1/2 cup banana slices *optional
- In a large bowl stir together the almond milk, pumpkin puree, chia seeds, maple syrup and cinnamon until well mixed.
- Next stir in your oats making sure that they all get wet, leaving no dry ones.
- Cover and refrigerate overnight.
- When ready to serve: toast the pumpkin seeds and walnuts in a dry pan over medium heat. Stir occasionally for 5 minutes or until slightly golden brown.
- Turn off heat and stir in the maple syrup and cinnamon.
- Let the nuts cool for a few minutes then serve with the overnight oats. Top with banana slices if desired.
- Will keep in the refrigerator for up to 2 days.