Pumpkin Pie Overnight Oats

DESCRIPTION

Thick and creamy pumpkin pie overnight oats that tastes like dessert but is healthy enough for a quick and easy, nutritious breakfast. It’s also the perfect recipe to use up any leftover roast pumpkin or pumpkin puree from the holidays!

INGREDIENTS

Oats

• 45g rolled oats
• 120ml low fat milk
• 1 tsp maple syrup
• 1/2 tsp pumpkin pie spice
• 1 tbsp chia seeds

Toppings

• 80g pumpkin puree
• Sprinkle of cinnamon (garnish)
• 1-2 cinnamon sticks (garnish)

INSTRUCTIONS

1. Add rolled oats, milk, maple syrup, pumpkin pie spice and chia seeds in a jar or a container with a lid. Mix until combined. Cover and refrigerate for at least 2 hours or overnight.
2. When ready to serve, give everything a good stir. Layer with pumpkin puree and top with a sprinkle of cinnamon.
3. Garnish with cinnamon sticks if desired. Enjoy!

NOTES

• To make this recipe sugar-free, substitute maple syrup with any other sweetener of choice.
• To make this recipe dairy-free, substitute milk with any other milk of choice.
• I topped my oats with some crumbled [Low Carb Almond Crackers](https://recipes.chloeting.com/recipes/gluten-free-low-carb-almond-crackers.html) (unflavored), but feel free to use graham crackers or any biscuits of choice!
• Feel free to add a dollop of fat-free Greek yogurt for an extra protein boost!
• Have leftover pumpkin puree? Try this delicious [Pumpkin Spice Latte](https://recipes.chloeting.com/recipes/pumpkin-spice-latte.html)!

© Chloe Ting Recipes – https://chloeting.com/recipes/pumpkin-pie-overnight-oats