Ingredients
Scale
- 1/2 cup rolled oats (old fashioned oats)
- 1/2 cup non-fat Greek yogurt (plain or vanilla)
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened almond milk or milk of choice
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- A pinch of sea salt
- Optional toppings: Pecans, pepitas, or a dash of cinnamon
Instructions
- Gather all your ingredients and a clean 12-ounce or 16-ounce glass mason jar. Begin by adding the rolled oats and chia seeds to the bottom of the jar. Sprinkle in the pumpkin pie spice and a pinch of sea salt. Using a spoon, stir these dry ingredients briefly to ensure the spices and seeds are evenly distributed, which prevents the chia seeds from clumping together once the liquid is added.
- Although no heat is applied in this “cooking” process, this is the stage where the magic happens through cold-soaking. Add the Greek yogurt, pumpkin puree, almond milk, maple syrup, and vanilla extract into the jar. Use a spoon or a small whisk to stir the mixture vigorously until all components are fully incorporated and no dry pockets of oats remain. Secure the lid tightly on the jar and place it in the refrigerator. Let the oats soak for at least 4 hours, though leaving them overnight produces the best, most creamy consistency.
- When you are ready to eat, remove the jar from the refrigerator and give it a quick stir. If the mixture is too thick for your liking, splash in an extra tablespoon of milk to loosen it up. Top the oats with a handful of crushed pecans for crunch, a few pepitas for a pop of green, or an extra dusting of cinnamon. You can eat it directly from the jar for maximum convenience or transfer it to a bowl for a more formal breakfast presentation.
- Cook Time: 10 minutes