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 (or any milk)
  • 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, almond 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.