As autumn leaves start to fall, it’s time to cozy up your breakfast routine with the delightful flavors of pumpkin spice. This simple and nutritious Pumpkin Spice Overnight Oats recipe is a perfect way to embrace the season and fuel your day with a hearty, dairy-free breakfast.
Servings: 2
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened soy milk (or any non-dairy milk of your choice)
- ½ cup pumpkin puree
- 2 tablespoons maple syrup (adjust to taste, may want to start with 1 tablespoon)
- 1 teaspoon pumpkin spice (or a mixture of cinnamon, nutmeg, and cloves, or just cinnamon)
- ½ teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
- Optional toppings: chopped nuts, dried cranberries or extra maple syrup for drizzling
Instructions
- In a mixing bowl, combine the rolled oats, unsweetened soy milk, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract.
- Stir the ingredients well until they are fully combined. Make sure there are no dry pockets of oats left out.
- Gently fold in the fresh or frozen blueberries into the oat mixture. Blueberries will add a burst of flavor and pop of color.
- Taste the mixture and adjust the sweetness with more maple syrup if needed. Remember that sweetness preferences vary, so customize to your liking.
- Divide the pumpkin spice oat mixture evenly between 2 jars or containers with lids. Leave some space at the top for adding toppings.
- Seal the jars with their lids and place them in the refrigerator. Allow the oats to soak up the flavors and become creamy. It’s best to refrigerate for at least 4 hours, but overnight is even better.
- When you’re ready to enjoy your oats, remove the jars from the fridge. Give the oats a good stir to mix everything together.