I know, I know: these pumpkin pie overnight oats really aren’t much to look at. Just hear me out!
I have a hard time getting myself to eat breakfast before work. I just don’t really enjoy eating as soon as I wake up. I do, however, know that it’s a good idea to eat breakfast, and I know that if I skip it, I’ll feel awful by the time lunch rolls around. So for me, it’s a matter of finding a morning meal that goes down easily, and that gives me energy for the morning’s work.
This past spring, I got into an almost religious routine of eating oatmeal for breakfast. But like everyone else, I get tired of eating the same thing every single day. So I was stoked to stumble upon this seasonal–and effortless–twist on oatmeal traveling around the blogosphere.
Some might say that I’m “not a morning person,” but I like to think I’m the kind of person that simply prefers to prepare in advance; I abhor running around in the morning counting the minutes until I have to leave as I desperately attempt to track down the misplaced cinnamon on my accursed spice shelves, trying to be quiet while I bang around the cabinets in search of the particular pot I need to cook my oatmeal.
So in the event that I can make my morning meal ahead of time, I’m likely to be a much more affable camper by the time I get to work. As you might have guessed, overnight oatmeal has become my new favorite breakfast food. I like to make a big batch Sunday night and eat it over the course of the week. No more excuses about how I don’t have time to prepare anything, or how nothing sounds appetizing — in the morning, all I have to do is grab a spoon and dig in.
These oats are particularly creamy and comforting thanks to the gel-like properties of chia. They’re flavorful, but in my opinion, pleasantly mild. I love them just the way they are, but feel free to jazz them up with raisins, walnuts, maple syrup, and/or an extra splash of your favorite vegan milk when you dish them out in the morning.
Lastly, a note about the name — I hate foods that claim to taste like things and then call them by really decadent names just to trick you into eating them. But as pumpkin pie is one of those things that isn’t ultra sweet to begin with, I think that in this case, the name is surprisingly fitting. I would be stoked to eat a bowl of this as a snack, but then again, I feel that way about all flavored oatmeal!
- 1 c rolled oats
- ⅔ c pumpkin puree
- 3 Tbsp chia
- 2 Tbsp maple syrup
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp cloves
- 1⅔ c unsweetened, plain almond milk (or your favorite vegan milk)
- Beat together all ingredients in an air-tight container.
- Refrigerate overnight.