Pumpkin Cream Overnight Oats
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
Keeps up to 3 days in the fridge.
Swap almond butter for cashew or peanut butter.
Use coconut yogurt for a dairy free version.
A drizzle of maple syrup or a sprinkle of cinnamon makes it extra cozy.
Notes
1
In a medium bowl, stir oats, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, chia seeds, almond milk, and yogurt until evenly combined.
2
Cover the bowl or transfer to jars. Refrigerate at least 2 hours or overnight to allow the oats and chia to soften and thicken.
3
In the morning, stir again and adjust consistency with a splash of almond milk if needed. Enjoy straight from the jar or with toppings like granola or toasted nuts.
Instructions
1 cup rolled oats
⅓ cup pumpkin puree
2 Tbsp almond butter
1 ½ Tbsp pure maple syrup
½ tsp pumpkin pie spice
1 Tbsp chia seeds
1 cup unsweetened almond milk
⅓ cup plain greek yogurt
Pumpkin Cream Overnight Oats
Anthology of Crumbs
The flavour of pumpkin pie folded into oats makes these jars a little like dessert for breakfast. Almond butter adds richness, yogurt lends creaminess, and chia seeds help everything set as it rests. A make ahead recipe that feels indulgent yet nourishing.
Servings :
2
Calories:
Prep Time
10 min
Cooking Time
0
Rest Time
2 hrs or overnight
Total Time
10 minutes active, plus resting
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