🍂 Pumpkin Spice Overnight Oats 

September 20, 2017

Hello Lovelies.

I LOVE, love the recipes that come with fall. Hearty soups and stews, fresh apple pies and crisps and of course everything pumpkin. I LOVE pumpkin anything, pumpkin soup, gnocchi, muffins if the recipe has pumpkin in it I will try it. My all time favourite pumpkin-y treat is pumpkin pie, my mom always makes it from scratch, meaning she uses fresh real pumpkins rather than the canned version, it is amazing, I could eat it EVERY SINGLE DAY!! Unfortunately, I don’t think my waist would like that very much…

I decided I needed to create something that tastes like pumpkin pie but doesn’t come loaded with calories that I don’t need. I am currently breast feeding my almost four month old (wow, time flies!) and so I am trying to eat oatmeal or oats every morning as they are supposed to help maintain milk supply and they keep me full while I am chasing my two year old. We make Overnight Oats every Sunday at our house so that we have them ready for the week, they are healthy, easy to make and filling which are all musts for us. I decided to create a pumpkin spice overnight oats recipe and I have to say it turned out to be pretty damn good!

Pumpkin Spice Overnight Oats

Makes five to six regular medium sized mason jars of overnight oats.
Ingredients:

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

2 Tbsp golden brown sugar

3/4 cup maple syrup (you can add more or less as you prefer)

1 796ml can of 100% pure pumpkin

1 500ml container of vanilla Greek yogurt

3-4 cups of unsweetened vanilla almond milk (this is adjusted to your preference)

1/2 cup toasted pecan pieces

5-6 cups of quick Oats

* the amount of oats, almond milk and yogurt used depends on how you layer things and personal preference. I layered until all of my pumpkin was used up.

Optional Topping:

1 237ml container of whipping cream

1 Tbsp maple syrup

1/4 tsp cinnamon

Method:

  • In a medium sized mixing bowl combine the pumpkin, spices, brown sugar and 2 Tbsp of Greek yogurt. Mix well to ensure the spices have been evenly dispersed. Set aside.
  • Have your washed and dried mason jars ready to go, I used five but depending on how you layer things you may use four or six.
  • Begin with the oats, scoop 1/4c of oats into each jar. I like my oats to be creamy so I cover the oats completely with almond milk. My husband likes them a little drier so he puts less almond milk, the amount of milk used is up to you.
  • On top of the oats scoop 1/4c of the pumpkin mixture.
  • On top of the pumpkin scoop 1/4c of the yogurt.
  • Continue to layer until you get to the top of the jar.
  • Once the jars are all full use a skewer to make tunnels down the sides of the jar. Then pour 1 large Tbsp of maple syrup on top, the syrup will seep down the sides of the jar.
  • Top with a sprinkle of roasted pecans.
  • Cover with lids. Can be stored I the fridge up to five days.

If you are wanting to add a little extra to your oats you can top with the optional whipped cream topping as shown in the images. Simply whip the whippung cream, add the maple syrup and cinnamon and place a large spoonful on top!

Enjoy!! Ox


* depending on the consistency you like you may find that you use more than 1/4cup for each layer or less, that’s the beauty of Overnight Oats, there is no set way you have to add your ingredients to the jar.


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