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Pumpkin Spice Overnight Oats

This dish involves soaking rolled oats in a mixture of milk, pumpkin puree, and warm spices overnight, resulting in a creamy and textured breakfast. The final appearance is a thick, pudding-like consistency infused with the rich aroma of cinnamon, nutmeg, and clove, topped with your favorite add-ins.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats preferably old-fashioned
  • 1/2 cup milk dairy or plant-based
  • 1/2 cup pumpkin puree cooked or canned
  • 1 tablespoon honey or maple syrup for sweetness
  • 1/2 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon clove ground, optional
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon chia seeds optional, for texture

Equipment

  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Combine the rolled oats, milk, pumpkin puree, honey, cinnamon, nutmeg, clove, vanilla extract, and chia seeds (if using) in a mixing bowl. Whisk everything together until the mixture is smooth and the oats are evenly coated.
  2. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it soak overnight, allowing the oats to absorb the flavors and develop a thick, pudding-like texture.
  3. In the morning, remove the oats from the fridge and give them a gentle stir. The mixture should be thick and creamy, with a slightly fluffy appearance and aroma of warm spices.
  4. Scoop the oats into serving bowls. Top with your favorite toppings like crushed pecans, toasted coconut, sliced fruit, or a drizzle of honey to add texture and flavor.
  5. Enjoy the oats immediately, savoring the creamy texture and fragrant spices. These overnight oats stay good in the fridge for up to three days, making them perfect for quick fall mornings.

Notes

Adjust sweetness and spice levels to your taste. For a dairy-free version, use plant-based milk and sweeteners.