I’m always looking to make breakfast easy, quick and delicious! I love overnight oats and have been thoroughly enjoying my pumpkin pie combo. It’s perfect for this time of year and packed with all kinds of yummy goodness in the mix. It’s so simple…while I’m making dinner and something’s baking or simmering, I stir this together and pop it in the fridge. In the AM when everything is c-r-a-z-y, we simply grab and go. There you go folks…life made easy. But, don’t you just love the jar…it makes it look homemade, which it is, and like it took hours to make, but it didn’t!
Cheers to October when it’s that time of year that should be pumpkin, spice and everything nice….
Overnight Pumpkin Pie Oatmeal by Jodie Fitz
6 oz. vanilla yogurt, regular or Greek
1/2 cup rolled oats, uncooked
1/4 cup 100% pumpkin puree
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon all spice
Stir the vanilla yogurt, rolled oats pumpkin puree, maple syrup, vanilla extract, cinnamon and all spice together in a bowl. Mix the ingredients well.
Pour the mixture into a bell jar or other storage container. Refrigerate overnight and grab it in the morning for a pre-prepped breakfast.
Looking for Dairy Free? Try the coconut, almond or soy yogurt alternatives.
Where is the 100% Pumpkin Puree at my Price Chopper/Market 32 Supermarket? You can find options in the baking aisle.
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