Overnight Oats: Pumpkin Pie with Chia
This thick and creamy pumpkin pie overnight oats is just like eating dessert for breakfast.
A healthy breakfast that is protein-packed, thanks to Greek yogurt and naturally sweetened with a bit of pure maple syrup.
Top with whatever toppings your heart desires!
Ingredients
- ½ c. plain nonfat Greek yogurt (or use vanilla)
- 1 c. unsweetened vanilla almond milk (regular milk is fine)
- ½ c. pumpkin puree
- 1-3 Tbls. maple syrup (to taste)
- 1 t.vanilla extract
- 1 c. rolled oats
- 1 Tbls. + 1 t. chia seeds
- 1 t. pumpkin pie spice (see Note)
Topping Choices
- chopped pecans
- mini chocolate chips
- dried cranberries
- shredded coconut
- TruWhip (or Cool Whip) whipped topping, a dollop for each serving
Instructions
In a medium bowl, mix together Greek yogurt, milk, pumpkin puree, vanilla and 1-2 tablespoon maple syrup until well combined.
Stir in oats, chia seeds and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter.
Pour into a large glass jar or container, cover and place in refrigerator overnight.
Makes 2-3 servings.
NOTE: Pumpkin Pie Spice Substitute: 1 t. cinnamon, 1/4 t. nutmeg, 1/4 t. ground ginger and a pinch of ground cloves or allspice.