This simple, portable breakfast is perfect for busy mornings, since it’s made the night before! Pumpkin-pie spice, pumpkin purée and pecans give these overnight oats lots of flavor and a boost of protein. Feel free to add additional toppings, like coconut flakes, a scoop of cashew butter or banana slices. For a gluten-free option, be sure to choose certified gluten-free oats.
Prep time: 5 minutes + overnight
Cooking time: 0 minutes
Yield: Serves 1
½ cup (gluten-free) rolled oats
½ cup dairy or non-dairy milk of choice
¼ teaspoon vanilla extract
? teaspoon pumpkin-pie spice
3 tablespoons pumpkin purée
2 tablespoons chopped pecans
2 tablespoons dried cranberries
Drizzle of honey or pure maple syrup
- Add oats, milk, vanilla extract and pumpkin-pie spice to a medium-sized Mason jar, glass or bowl. Mix well. Top with the pumpkin purée, pecans and cranberries. Refrigerate overnight.
- Add a drizzle of honey or maple syrup. Enjoy cold.