Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 2/3 cup milk of choice (almond, oat, or dairy)
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Optional toppings: pecans, pepitas, or a dollop of yogurt
Instructions
- Find a clean wide-mouth mason jar or a small resealable container. Measure out your rolled oats and chia seeds, then pour them into the container. Whisk the dry ingredients together briefly to ensure the chia seeds do not clump once you add the liquid.
- Add the pumpkin puree, milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to the jar. Use a spoon or a small whisk to stir the mixture vigorously. Ensure all the pumpkin puree is fully incorporated and no dry pockets of oats remain at the bottom of the jar.
- Seal the lid tightly and place the jar in the refrigerator for at least 4 hours, though overnight is best for the creamiest texture. When you are ready to eat, give the oats a quick stir. If the mixture is too thick, add a splash of milk to reach your desired consistency. Top with crushed pecans or pumpkin seeds for a delightful crunch.
- Cook Time: 10 minutes