Pumpkin Overnight Oats - Poats
Let's have Halloween and Thanksgiving season year-round at the breakfast table with these Pumpkin Overnight Oats Poats. Thick and creamy with healthy Omega-3 from flax and homemade pumpkin pie spices pumpkin. A nutritious, healthy breakfast that can be topped with nuts, maple syrup, cranberries, coconut, whipped cream or whatever your heart desires!
Prep Time10 mins
Chill Time4 hrs
Total Time4 hrs 10 mins
Servings: 1
Ingredients
- ¾ cup rolled oats use gluten-free if necessary
- ¾ cup unsweetened vegetal milk of your choice I use almond milk
- 1 tbsp ground flax seed sub: chia seeds
- ½ tsp vanilla extract
- pinch of salt
- 2 tbsp maple syrup optional
- ½ cup pumpkin puree* canned, fresh or frozen
- ½ tsp ground cinnamon**
- ⅛ tsp ground cloves**
- ¼ tsp ground nutmeg**
Instructions
- Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a mason jar and place in the fridge for at least 4 hours, but preferably overnight.
- Top with topping of your choice such as dried cranberries, coconut flakes, pecans, almond or peanut butter, a teaspoon of chocolate chips, a little whipped cream.
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Notes
* I like to freeze individual freezer bags with measured 1/2 cups of pumpkin puree to use outside pumpkin season for these amazing Poats or other desserts, in soups, curry and so on.
** You can sub all these spices with a ready-made store-bought pumpkin spice mix - if available in your country