Pumpkin Spice Overnight Oats

Ingredients

1 cup rolled oats (gluten-free if necessary)

1 ½ cups almond milk (or any plant-based milk of your choice)

½ cup pumpkin puree

2 tablespoons chia seeds

1 tablespoon pure maple syrup or to taste (substitute with stevia or any sugar-free sweetener if preferred)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

A pinch of ground cloves

Optional toppings: chopped nuts (such as pecans or walnuts), pumpkin seeds, sliced banana, or additional cinnamon

Method

Servings: 2

Mix the Oats and Spices: In a medium-sized mixing bowl, combine the rolled oats, chia seeds, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Stir to mix well.

Add Wet Ingredients: Add the pumpkin puree, almond milk, maple syrup (or sugar-free sweetener), and vanilla extract to the oat mixture. Stir until all the ingredients are thoroughly combined.

Refrigerate: Divide the mixture evenly between two jars or containers with lids. Seal the containers and place them in the refrigerator overnight, or for at least 6 hours. This allows the oats to absorb the liquid and soften, and the flavours to meld together.

Serve: Once the oats have set and are creamy in texture, give them a good stir. If the mixture seems too thick, you can add a little more almond milk until you reach your desired consistency.

Add Toppings: Serve the overnight oats with your choice of toppings. Popular options include chopped nuts for crunch, pumpkin seeds for a nutritional boost, or sliced banana for natural sweetness. A sprinkle of cinnamon on top adds an extra touch of spice.

Note: These overnight oats can be stored in the refrigerator for up to 5 days, making them a convenient, make-ahead breakfast option. For a warmer breakfast, you can also gently heat the oats in a microwave or on the stove before adding your toppings, though they're traditionally enjoyed cold.