Pumpkin Overnight Oats with Whipped Cream

Serves 2 in about 8 hours. Vanilla greek yogurt goes in first, and more almond milk finishes the pot.

Ingredients

• ⅓ cup vanilla greek yogurt
• 1 teaspoon pumpkin pie spice
• 1 ½ teaspoons cinnamon
• 1 teaspoon vanilla
• 2 tablespoons pure maple syrup
• ⅓ cup pumpkin puree (plus more for topping)
• 1 cup vanilla almond milk (or milk of your choice)
• 1 tablespoon chia seeds
• 1 cup old fashioned oats
• Extra pumpkin puree mixed with cinnamon and brown sugar
• Chopped pecans or walnuts
• Dried cranberries
• Extra maple syrup
• Extra cinnamon
• More almond milk
• Whipped cream

Method

1. To the mixing bowl, add the Greek yogurt, pumpkin pie spice, cinnamon, vanilla, and maple syrup. Beat together well.
2. Stir in the pumpkin puree and stir.
3. Beat in the almond milk.
4. Mix in the chia seeds.
5. Stir in the oats and mix well.
6. Cover the bowl with plastic wrap and place in the refrigerator overnight.
7. In the morning, stir the oats well, then portion out into two containers.
8. Before serving you can add extra pumpkin puree mixed with brown sugar and cinnamon, pecans or walnuts, dried cranberries, extra cinnamon and maple syrup, and a dollop of whipped cream, if you want it.

More breakfast ideas are in the breakfast collection.