Overnight Pumpkin Oats {recipe}

I’ve been making Overnight Pumpkin Oats for over a year now. There’s a good chance that I’ve had it 300 out of the last 365 days. I’m a big oatmeal lover and creature of habit.

Buying my oats in bulk is the best way for me to save. WinCo has a 20 lb bag of organic regular oats for $18-$20. It takes our family 4-6 months to go through. I’ve even shared a bag here and there with friends to help with the storage.

If you’re not a big oatmeal lover this may not sell you. These oats are not cooked but rather “soaked”. The nutritional benefit of soaking was not my main objective in making these, time was. I whip up a batch the night before and heat for 45 seconds in the microwave the next morning for a quick and warm breakfast without having to stir and stand at the stove for 10 minutes. A luxury I don’t have in the morning while getting my daughter off to school.

I make up a batch and divide them up between these small bowls with plastic lids for convenience. This recipe is so versatile. It can be gluten free, dairy free, sugar free, whatever you want. Very flexible. As long as your oats and liquid are of the same ratio, you’re good.

RELATED: Overnight Oats recipe (similar to this one, but without the pumpkin)

This really isn’t a set in stone recipe, so I’m just going to run through the steps. It basically involves filling an empty pint jar or large cup with good things and refrigerating it overnight. Super easy to customize to your liking, adding or removing a spice or two, adding in shredded coconut or sliced almonds or pecans. Whatever you desire.

And the best part? Just wake up in the morning and breakfast is done!

Overnight Pumpkin Oats 

This recipe makes 4 – 1 cup servings

Ingredients

1 1/2 cups regular oats (not instant)
1 1/2 cups milk (almond, coconut, cow’s milk, etc)
1/4 cup pumpkin puree (canned or make your own)
1 tsp vanilla extract
1 T. ground flax seed or Chia seeds
1 tsp pumpkin pie spice
2 T. pure maple syrup (or sweetener of choice to your desired sweetness)

Combine milk, pumpkin puree, vanilla, ground flax seed and pumpkin pie spice. Mix well. Add oats and stir to combine.

Cover and store in the fridge overnight.

Wake up. Scoop out your portion and heat until desired temperature.

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If you want to read more about sprouted grains from someone who knows way more than me, you can check out The Everything Sprouted Grains Book: A complete guide to the miracle of sprouted grains book or head over to Nourished Kitchen.

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