Pumpkin spice overnight oats
Canned pumpkin, maple and cinnamon make these oats thick, creamy and gently spiced, the coziest thing you can eat cold from a jar.
- 245 min total
- 7 min hands-on
- Anyone can make this
- Serves 2
- About $1.49 a serving
- 340 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 2 servings.
- ½ cup canned pumpkin
- 1 cup oat milk
- 2 tbsp maple syrup
- 1 pinch ground nutmeg
- 1 cup rolled oats
- 1 tbsp chia seeds
- 2 tbsp pecans, chopped (optional)
From your pantry
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- 1 pinch salt
Each serving has about 340 calories, 9 g protein, 60 g carbs and 7 g fat, and costs about $1.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the pumpkin, oat milk, maple syrup, cinnamon, ginger, nutmeg, vanilla and salt in a bowl until smooth and orange all the way through.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
in the oats and chia seeds until no dry oats are left.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Divide between two jars or lidded containers and chill at least 4 hours or overnight.
Timer: 240 min
Dolly’s tip: They keep 3 days in the fridge. The rest of the can freezes well in ½-cup portions for the next batch., top with pecans if you like, and eat cold.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
