I don’t know about you, but I am always searching for new ways to ease my morning routine. Overnight oats are the perfect solution when you have a busy schedule. Just mix together all the ingredients in a bowl the night before and put it in the refrigerator. When you wake up, all you have to do is stir and enjoy!
I love oatmeal on crisp mornings, but sometimes I just don’t have my act together to make a bowl of hot oatmeal on a nearly, busy morning. Making them overnight in the slow cooker is one option, but I feel like creates more dishes than I want to deal with when I’ve got to get up and out. Overnight night oats, now they are super easy and involves minimal dirty dishes before leaving for work.
Oats are a blank canvas for all sorts of delicious combinations. In this recipe, I wanted to embrace the flavors of Fall. And, what is Fall without pumpkin and pumpkin spices? Thus, real pumpkin puree and classic, warming spices like cinnamon and nutmeg are the prominent ingredients here.
For overnight oats, I prefer to use old-fashioned oats. Instant oats get way too mushy and steel cut oats don’t get seem to get soft enough. Okay … I just realized that kind of sounds like I’m Goldilocks.
For a touch of roasted nuttiness, I added a touch of Sunbutter sunflower butter from this month’s Degustabox. It really helped give the oats a deeper, richer flavor. Plain Greek yogurt helped boost the creamy texture. Also for texture, I used a tablespoon of chia seeds to keep the mixture thick. If you don’t like chia seeds ground flax seed is another healthy option.
These overnight oats are the perfect autumn choice, especially when you have a busy day ahead.
Pumpkin + Sunflower Butter Overnights Oats
Ingredients
- 1/3 cup pumpkin puree
- 2 tablespoons plain Greek yogurt
- 2 tablespoons sunflower butter
- 2 teaspoons maple syrup
- ¼ teaspoon vanilla
- ¼ cup milk
- ½ cup old fashioned oats
- 1 tablespoon chia seeds
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
Directions
- In a medium-sized bowl whisk together the pumpkin puree, yogurt, nut butter, maple syrup, vanilla, and milk.
- In a small mason jar or small bowl add in the oats, chia seeds, cinnamon, nutmeg, and salt.
- Slowly stir in the pumpkin mixture into the oat mixture until well combined.
- Screw on the mason jar lid or cover the bowl with plastic wrap. Place in the refrigerator overnight.
- Stir before serving. Will last in the refrigerator for up to two days.
