Autumn-spiced oats soaked overnight with pumpkin, chai flavors, and maple, finished with crunchy pecans.
# Components:
→ Overnight Oats
01 - 1 cup rolled oats (gluten-free if needed)
02 - 1/2 cup pumpkin puree
03 - 1 cup unsweetened almond milk or milk of choice
04 - 1/2 cup Greek yogurt
05 - 1 tablespoon chia seeds
06 - 2 tablespoons pure maple syrup
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon ground cardamom
11 - 1/4 teaspoon ground cloves
12 - Pinch of nutmeg
13 - Pinch of salt
→ Topping
14 - 1/4 cup toasted pecans, roughly chopped
15 - 1 tablespoon pumpkin seeds
16 - Drizzle of maple syrup
17 - Optional: dollop of Greek yogurt or whipped coconut cream
# Directions:
01 - In a mixing bowl or mason jar, combine rolled oats, pumpkin puree, almond milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, ginger, cardamom, cloves, nutmeg, and salt. Stir thoroughly until the mixture is well blended.
02 - Seal the container and refrigerate overnight, or for at least 6 to 8 hours, to allow the oats to soften and flavors to develop.
03 - Gently stir the oats in the morning. If the mixture is too thick, incorporate a splash of almond milk to achieve your preferred texture.
04 - Divide the chilled oats evenly into two bowls or jars.
05 - Top each portion with toasted pecans, pumpkin seeds, and a drizzle of maple syrup. Add an optional dollop of Greek yogurt or whipped coconut cream.
06 - Serve the overnight oats chilled or let stand at room temperature, according to your preference.
