Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if needed)
- 2/3 cup milk of choice (almond, oat, or dairy)
- 1/4 cup pure 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
- Pinch of salt
- Optional toppings: Pecans, pepitas, or a dollop of Greek yogurt
Instructions
- Step 1: Combine the Base Ingredients: Grab a wide-mouth mason jar or a medium-sized bowl. Add the rolled oats, milk, and chia seeds. Stir these ingredients briefly to ensure the chia seeds are submerged and won’t clump together at the bottom.
- Step 2: Add the Flavor and Sweetener: Mix in the pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a tiny pinch of salt. Whisk or stir vigorously until the pumpkin is fully incorporated and the color is consistent throughout the mixture. Ensure there are no pockets of dry oats left.
- Step 3: Refrigerate and Set: Secure the lid on your jar or cover your bowl with plastic wrap. Place the oats in the refrigerator for at least 4 hours, though overnight is best for the creamiest texture. In the morning, give the oats a quick stir, add your favorite crunchy toppings, and enjoy cold or warmed up.
- Cook Time: 5 minutes