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Pumpkin Overnight Oats

Erin Clarke
  • 0 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

steel cut oats (do not substitute quick cooking, instant, or rolled oats), gluten free if needed

3 cups

water

2 cups

milk, any kind you like (I used unsweetened vanilla almond milk)

1 15 ounce can

pumpkin puree

1/4 cup

pure maple syrup, plus additional for topping*

1/4 cup

ground flaxseed meal (or swap an equal amount of chia seeds, hemp seeds, or 3 tablespoons additional steel cut oats)

1 tbsp

pure vanilla extract

1 tbsp

ground cinnamon

1 tsp

ground ginger

1/2 tsp

ground nutmeg (it’s an amazing flavor upgrade to grate your own whole nutmeg. I use this zester to do it.)

1/2 tsp

ground cloves or allspice

1/2 tsp

kosher salt

For serving: chopped toasted pecans, dried cranberries, chopped dried apricots, chocolate chips, peanut butter, or any other mix-ins you enjoy with pumpkin

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