Fall is in the air because of the warm spices and faint hint of brown sugar combined with pumpkin. This breakfast on-the-go has a Thanksgiving flavor.
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 1 |
| Yield: | 12 ounces |
Ingredients
- ½ cup rolled oats
- ⅔ cup Almond Breeze Original almondmilk
- 3 tablespoons canned pumpkin puree
- 2 teaspoons brown sugar
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon shelled roasted pepitas
Instructions
- In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
- To serve, stir mixture and top with pepitas.
- Refrigerate leftovers.
Reviews
As a first timer making simple overnight oats for early mornings, I’ve used this recipe for about 4 months continuously and will always enjoy pumpkin flavor in any season. I left out the sugar and added matcha, sometimes will add grounded flaxseed. Tastes great with the pumpkin as a base!
A great start! I like fruit in my oats, so next time I’m going to try something with apples, peaches, blueberries, and/or pears. Cinnamon, nutmeg, and maple syrup would also go great in here. I will definitely be making this again!
Really does taste like liquid pumpkin pie! The only thing I would change is to have an equal ratio of oats to almond milk. It can get a little soupy if you put more milk than oats, but that’s also just a preference of mine too.