Quirky Pumpkin Spice Overnight Oats
This dish is a no-cook breakfast made by blending rolled oats with pumpkin puree, dairy or plant-based milk, and warm spices. The mixture is chilled overnight until it reaches a creamy, thick consistency with a hint of pumpkin flavor and cozy spice aroma, resembling a pumpkin pie filling in texture and appearance.
Equipment
- Medium mixing bowl
- Measuring cups and spoons
- Spoon or spatula
- Jars or airtight containers
Ingredients
- 1 cup rolled oats preferably old-fashioned
- 0.5 cup pumpkin puree canned or homemade
- 1 cup milk dairy or plant-based
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
- 2 tablespoons maple syrup or honey
- 0.25 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the rolled oats, pumpkin puree, milk, cinnamon, nutmeg, allspice, maple syrup, and vanilla extract. Stir thoroughly until the mixture is smooth and the oats are evenly coated, making the mixture slightly thick and fragrant with pumpkin spice aroma.
- Divide the mixture evenly between two jars or airtight containers, using a spoon or spatula to scrape out every bit and ensure equal portions.
- Seal the jars tightly and give them a gentle shake to distribute the flavors evenly, making sure the lids are secure to prevent spills.
- Place the jars in the refrigerator and let them chill overnight, or for at least 6 hours. The oats will absorb the liquid, swell, and develop a creamy, pudding-like texture that fills the jar with a pumpkin-spiced aroma.
- After chilling, open the jars and give the oats a quick stir to loosen the mixture and ensure even distribution of spices.
- Enjoy directly from the jar or spoon into a bowl. The oats should be thick, creamy, and flecked with warm pumpkin spice, ready to serve as a cozy, no-fuss breakfast.
