Description
Pumpkin-spiced oats soak overnight in creamy yogurt and milk, infused with cinnamon, nutmeg, and maple syrup. In the morning, garnish with granola and pecans for a cool, crunchy morning treat.
Ingredients
- 1/2 cup rolled oats
- 1/2 cup milk
- 1/4 cup pumpkin puree
- 1/4 cup Greek yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- pinch salt
- 1/4 cup granola
- 2 tablespoons chopped pecans
Instructions
- Combine rolled oats, milk, pumpkin puree, Greek yogurt, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and salt in a jar or bowl and stir until well mixed.
- Cover and refrigerate overnight or for at least 4 hours.
- In the morning, stir the mixture and add a splash of milk if it is too thick.
- Top with granola and chopped pecans before serving.
Notes
- Make it vegan by using plant-based milk and coconut yogurt.
- Adjust sweetness by increasing or decreasing the maple syrup.
- For extra creaminess, stir in a tablespoon of almond or peanut butter.
- Store leftovers covered in the refrigerator for up to 3 days.