Per [multiple] requests for the recipe for a breakfast I posted on Instagram that didn’t even look appetizing (but tasted PHENOMENAL) here is the recipe for my overnight pumpkin spice oats. Grad school year 2 has me on a grab and go breakfast plan. This recipe is necessarily gluten free and vegan but I am sure you could add regular milk or use regular (non gf) oats and it would be just as good!
Pumpkin Spice Overnight Oats:
1/2c oats (I used gluten free)
1/2 cup almond milk (I used unsweetened original almond)
1 tsp chia seeds
1 tbsp maple syrup (I pour and guesstimate this part…so maybe more)
1/2 tsp pumpkin spice blend
1/4 cup pumpkin puree
top with sliced banana, peanut butter, pecans etc.
Put all ingredients mason jar or tupperware, close lid tightly and shake to combine. Place in refrigerator overnight. PRO TIP: Do not put the chia seeds in the jar first…they will stick to the bottom…add the oats first and then the order doesn’t matter after that.
In the morning, top with additional milk if it is too thick (I usually just add a little bit of almond milk)
Top with banana and peanut butter (optional) and dig in!
“Real difficulties can be overcome; it is only the imaginary ones that are unconquerable.”