A fall-inspired breakfast combining pumpkin puree, warm spices, and chia seeds for a comforting, nutritious start to your day.

1/2 cup rolled oats

1/2 cup unsweetened almond milk (or milk of choice)

1/4 cup pumpkin puree

1 tablespoon chia seeds

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

A pinch of salt

Optional toppings: chopped nuts, pumpkin seeds, yogurt, or a drizzle of additional maple syrup

Cook Mode Prevent your screen from going dark

In a medium bowl or mason jar, combine the rolled oats and chia seeds.
Add the unsweetened almond milk and pumpkin puree to the oats and chia seeds. Stir until well combined.
Stir in the maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Mix until the spices are evenly distributed throughout the mixture.
Cover the bowl or seal the mason jar with a lid.
Refrigerate overnight or for at least 4 hours to allow the oats to soak up the flavors and soften.
In the morning, give the oats a good stir. If the mixture is too thick, add a splash of milk to reach your desired consistency.
Serve the Pumpkin Pie Overnight Oats chilled, topped with your choice of optional toppings like chopped nuts, pumpkin seeds, yogurt, or an extra drizzle of maple syrup for added sweetness.

This recipe is easily customizable with different plant-based milks or sweeteners.

Store leftovers in the fridge for up to 3 days.

Adjust the sweetness by adding more or less maple syrup as preferred.

If you don’t have chia seeds, you can omit them, but they help thicken the oats.