Pumpkin is a great source of vitamin A and fiber, and makes the perfect creamy and flavorful addition to overnight oats. Combined with delicious spices, heart-healthy flaxseed and maple syrup, this is my favorite cozy, super-nutritious fall breakfast. I use Farmer’s Market Organic Pumpkin, which comes in cartons and BPA-free cans.
¼cuppure pumpkin purée(with no added sweeteners or preservatives)
1tsppure maple syrup (or honey)
optional toppings
toasted walnuts, almonds or pumpkin seeds
chocolate chips/chunks or cacao nibs
raisins or dried cranberries
Instructions
Add all ingredients to a container and stir or shake to combine. Cover and refrigerate overnight.
In the morning, taste and add more sweetener or spices if needed. Warm it up in the microwave (ideally in a glass container) for 1-2 minutes, or enjoy straight out of the fridge. I like mine with a couple of the toppings listed above and an extra sprinkle of cinnamon.
Store leftover pumpkin purée in a tightly sealed container in the fridge for up to a week. (Beyond the usual pie, it's also great in smoothies, breads, muffins and more!).
Notes
*Pumpkin pie spice: You can also use a DIY mix of ground cinnamon, ginger, nutmeg and cloves (or whichever of those you have on hand). Here's an easy recipe.Non-dairy milk: My favorites are Califia Farms Toasted Coconut - Coconut-Almond Blend and Oatly oat milk. See above for more info.You could use chia or hemp seeds instead of flax - read about all three here.Toasted nuts/seeds: I like to buy raw nuts and seeds in bulk and toast them in batches to top my oats, chia pudding and yogurt. Warm a large pan over medium-low heat and add the nuts in a single layer; toast, tossing/stirring often, until lightly browned. Remove from pan to cool.For the chocolate chunks, I used my Easy Homemade Dark Chocolate recipe.Oats are naturally gluten free but you should use certified GF oats if needed.