Chia Overnight Oats with Pumpkin. Vegan. Raw.

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Good morning! I hope everyone enjoyed my first post on light and nutritious breakfast dishes. Are y’all ready for a second one? (Yes, after a year and a half in the south, I finally say y’all).

The recipe I want to share with you today is a spin-off of my Chia Overnight Oats. But this time, I added a little twist: pumpkin puree.  ’Tis the season after all. ;)

Like I said in Friday’s post, breakfast is a natural way to start your day off on the right foot (or the wrong one if you so choose).  I don’t know about you, but I’m a busy gal (yep, I say gal now too) – even in the mornings, so I’m a big fan of meals that can be made in advance, such as smoothies, chia pudding and this new overnight oats recipe.  Even though these recipes take a few minutes to throw together before bed, man oh man is it worth it to wake up to an already-prepared healthy breakfast. And did I mention this recipe only has four ingredients?

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Chia Overnight Oats with Pumpkin. Vegan. Raw.
Serves 1
Adapted from my Chia Overnight Oats
Ingredients:
  • 1/4 cup rolled oats
  • 1.5 tbsp chia seeds
  • 3/4 cup non-dairy milk
  • 1.5 tbsp pumpkin puree, or to taste
  • Optional toppings: pecans (or other nut of choice), coconut flakes, cinnamon & nutmeg
Directions:
  1. Prepare the night before by adding all of the ingredients (except the toppings) to a small bowl.  Give it a good stir to blend the chia seeds and pumpkin puree into the oatmeal.  Cover and set in the fridge overnight.
  2. The following morning the chia seeds should have soaked up most of the liquid.  Give it one last stir, add optional toppings.  You may also heat it up for about a minute in the microwave if you don’t like eating oatmeal cold.  As always, enjoy!

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Hope everyone is having a great weekend! I’m off to the zoo for my last weekend day of the semester!  How crazy (and exciting) is that?! ;)

 

 

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