These delicious Pumpkin Overnight Oats are a great way to enjoy the flavours of fall/autumn in a healthy breakfast. The rolled oats are combined with pumpkin puree and pumpkin spice, and gently sweetened with maple syrup. It is so easy to make these creamy overnight oats.
½teaspoonpumpkin spice – sub for ground cinnamonSee Note 4
pumpkin spice or ground cinnamon - a dusting
In a large bowl, combine the pumpkin puree, milk, yoghurt, maple syrup and orange zest. Mix well until you have a smooth mixture.
Add the oats, pumpkin spice and chia seeds and stir to combine.
Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
Serve with toppings of your choice and additional milk if the mixture is too thick.
Pumpkin Puree: I use my Homemade Pumpkin Puree. Alternatively, you can use canned pumpkin puree. (Not pumpkin pie filling.) There can be a weight variation between homemade/canned - therefore, this is one occasion I recommend using a cup measure for accuracy.
Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Pumpkin Spice: I use my Homemade Pumpkin Spice Mix. Alternatively, you can use storebought or substitute for the same amount of ground cinnamon.
Toppings: the toppings are optional (and are not included in the nutritional information).