Recipe: Pumpkin Spice Overnight Oats

Are you ready for the coziest breakfast ever? Try these pumpkin spice overnight oats! Now that the temperature is dropping and we’re officially back in the swing of our hectic fall schedules, having a nutritious, delicious recipe like this one in your pocket can significantly improve your busy week. You can make these oats ahead for a perfect grab-and-go breakfast before work or school, but they’re also delicious eaten warm on a leisurely autumn morning.

Pumpkin Spice Overnight Oats

1 cup River Valley Community Grains rolled oats

1 ¼ cups milk of choice

1/3 cup pumpkin purée

2 tablespoons maple syrup

Pinch of allspice, clove, and nutmeg, or 1/2 teaspoon pumpkin pie spice

½ teaspoon cinnamon

¼ teaspoon salt

2 teaspoons chia seeds (optional)

2 teaspoons flax meal (optional)

In a jar or bowl, combine the oats, milk, and pumpkin. Stir until combined.

Add the maple syrup, spices, chia, and flax seeds and mix again.

Refrigerate the oats: 12-24 hours for thicker oats and 2-6 hours for a thinner consistency. They’ll last about 5 days in the fridge.

Notes:

• You can add dried cranberries, a spoonful of nut butter, pumpkin seeds, or protein powder to give these oats a flavor or nutrient boost.

• These oats are extra cozy when eaten warm. Either pop them in the microwave for 90 seconds after they soak, or if you’re in a hurry, microwave for 4 minutes right after mixing the ingredients together (stir halfway through cooking time). They can also be simmered on the stovetop for 5 minutes.

Makes 2 servings. Adapted from Justine Doiron.