Ally
Hello from Alpharetta, GA where it is 30 degrees today no joke. It’s too soon 🙁 And of course, this morning was our engagement photo shoot, which happened to be 9am accompanied by a terrible wind chill. 12 hours later I’m still trying to warm up my poor frozen fingers. Despite that, I can’t wait to see the results! We’re making progress slowly but surely on this whole wedding thing.
Ok, so here I was after the photo shoot, frozen and nursing a warm mug of latte goodness at brunch with Tay, (breakfast tacos at Bantam & Biddy were on point btw). Heavily caffeinated and happy, I decided to meal prep something cozy. Have you guys tried overnight oats yet? I’ll admit, I was skeptical at first, but the whole grab-and-go thing before work saves me a good 15 minutes of precious sleep time. And, surprise, cold oatmeal is actually GOOD. Last week I had mason jars full of mixed berry and walnut overnight oats, and they were a great introduction. This week, I’m going to get real fall on you guys and make pumpkin pie overnight oats.
The base is a super healthy mix of oats, pumpkin purée, almond milk, chia seeds, and pumpkin pie spice, (hello, gluten and dairy free!) and topped with all sorts of crunchy textural goodness like dark chocolate, pecans, maple syrup, and blueberries. Part of me wants to feel like this is venturing into naughty territory, but in reality every single ingredient is naturally ~amazing~ for you. Get ready to have the coolest desk breakfast ever and rock the whole morning without feeling hungry once.
Highly recommend using mason jars. You can make the pumpkin pie overnight oats directly in the jar, put the lid on, and use it as a storage container. I love how easy these are to throw in my purse, and I don’t have to worry about them leaking or spilling on the drive to work.
- 2 cups old fashioned rolled oats (1/2 cup each)
- 2 cups, or about 1 can's worth, pumpkin purée (1/2 cup each)
- 2 cups unsweetened almond milk (1/2 cup each)
- 4 tsp. chia seeds (1 tsp. each)
- 4 tsp. pumpkin pie spice (1 tsp. each)
- 1 cup blueberries (1/4 cup each)
- ½ cup chopped pecans (2 Tbsp. each)
- optional: ¼ cup maple syrup (1 Tbsp. each)
- optional: ¼ cup dark chocolate pieces/ cocao nibs (1 Tbsp. each)
- Note: This recipe makes enough for 4 breakfast's worth. You can make it in a big batch and transfer to individual containers, or you can just portion out everything directly into the separate mason jars. Both measurements are provided.
- Stir together the oats, pumpkin purée, almond milk, chia seeds, and pumpkin pie spice until combined.
- Top with blueberries, pecans, maple syrup, and dark chocolate pieces if you'd like.
- Cover, and store in the fridge until ready to eat. They can last in the fridge a week or so, so stock up!
- Note: if you'd like to eat immediately, wait about 5-10 minutes, or until the oatmeal/ pumpkin mix stiffens into a thicker consistency.
Girl, you are rocking all the things. So sorry about the temperature for the photos. >_< But way to keep the humor about it!! I keep meaning to tell you that Neil said the spicy chicken lunch bowls were as delicious as a fancy dinner out – definitely adding it to the rotation, and can't wait to try this pumpkiny goodness soon, too!!!
I’m so glad he liked them!! I actually made them for dinner tonight too but with pork. What a coincidence!