Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- A pinch of salt
- Optional toppings: Pecans, pepitas, or a dollop of Greek yogurt
Instructions
- Step 1: Combine the Dry Ingredients. In a mason jar or a small glass container with a lid, add the rolled oats, chia seeds, pumpkin pie spice, and a pinch of salt. Stir these dry ingredients together or shake the closed jar to ensure the spices and seeds are evenly distributed through the oats. This prevents the chia seeds from clumping together once you add the liquid.
- Step 2: Mix in the Wet Ingredients. Pour the milk, pumpkin puree, maple syrup, and vanilla extract into the jar with the oat mixture. Use a spoon to stir everything vigorously until the pumpkin puree is fully incorporated and the mixture looks uniform in color. Ensure there are no pockets of dry oats at the bottom of the jar.
- Step 3: Refrigerate and Set. Seal the jar tightly with its lid and place it in the refrigerator. Let the oats soak for at least 4 hours, though overnight is best for the creamiest texture. In the morning, give the oats a quick stir. If the mixture is too thick, splash in a little extra milk to reach your desired consistency. Top with pecans or pepitas for a crunch and enjoy cold.
- Cook Time: 10 minutes