Pumpkin Pie Overnight Oats

Name: Pumpkin Pie Overnight Oats
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: ½ cup Greek Yogurt (1/2 cup plain Greek yogurt); ⅓ cup Pumpkin Purée (1/3 cup pumpkin puree); 1 cup Almond Milk (1 cup unsweetened almond milk); 1 tsp Vanilla (1 teaspoon vanilla extract); 2 tbsp Almond Butter (2 tablespoons almond butter); 2 tbsp Maple Syrup (2 tablespoons maple syrup); 1 cup Oats (1 cup gluten free oats); 1 tbsp Chia Seeds (1 tablespoon chia seeds); 1 ½ tsp Pumpkin Pie Spice (1 1/2 teaspoons pumpkin pie spice); 0 pieces Whipped Cream (optional: dollop of whipped cream, pumpkin seeds, and sprinkle of cinnamon for serving) — optional

Pumpkin Pie Overnight Oats - Breakfast (American)

10 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Add the Greek yogurt, pumpkin puree, almond milk, vanilla extract, almond butter, and maple syrup to a mixing bowl. Whisk together until well combined.
2Next, fold in the oats, chia seeds, and pumpkin pie spice. Stir until well combined.
3Add all of the ingredients to a large wide mouthed glass container with a lid and stir until everything is well combined.
4Cover the container and place in the fridge for at least 2 hours or up to overnight.
5After oats have chilled, remove them from the fridge and give them a stir. Add a bit of whipped cream and cinnamon for serving or a drizzle of almond butter.