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?
Chia Overnight Oats with Pumpkin. Vegan. Raw.
Adapted from my Chia Overnight Oats
- 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
- 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.
- 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!
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?!