The Best Overnight Oats – Pumpkin Spice Recipe

The Best Overnight Oats – Pumpkin Spice Recipe

Autumn! One of my favourite times of the year. Cosy jumpers, crunchy leaves, crackling fires and comfort food. What’s not to love?! Not to mention that its PSL (Pumpkin Spice Latte) season! If you’re anything like me, counting down the days for the PSL to be released in Starbucks every year, you will love this recipe. And guess what?! You can enjoy it all year round!

I discovered overnight oats earlier this year when a friend came over for a coffee. I was already eating oats for breakfast every morning for the breastfeeding benefits, but they were getting a little boring. She told me about all the different things you could do with them, so I thought I’d give them a try! They were so easy to make, so convenient (especially with a small baby) and so tasty that they instantly found their way into my weekly diet! I began experimenting with different flavours and creating different combinations and the Pumpkin Spiced Overnight Oats were born. So here goes…

Lets get started!

As it is pumpkin season, you can make your own pumpkin puree, but for speed and convenience it still tastes good from the tin! I use tinned pumpkin puree which you can pick up on the baking aisles in Tesco or Sainsbury’s; failing that you can get it on Amazon.  You will get about 9 servings of oats out of one tin, so unless you’re feeding the whole family, here’s what you can do.

Empty the whole tin into an ice cube tray and freeze them. Once frozen, transfer the frozen pumpkin cubes into a freezer bag and store them in the freezer. This way I can use them as and when you need them! Each cube is equivalent to a tablespoon, so all you’ve got to do is pop 3 into a bowl. As you add the rest of the ingredients, they should be defrosted an ready to mix.

For the spice I use the Spice of Life Pumpkin Pie Spice Mix but you can just substitute this for ¾ tsp cinnamon, a pinch of nutmeg and a tiny pinch of ground cloves. You don’t want to add too much else they will taste bitter and make your mouth numb!

The jar I use for this recipe is the Kilner 370ml Round Twist Top Jar – they’re only £1.75 from Dunelm!

Finally, onto the recipe…

75g rolled oats

100ml almond milk

4 tbsp Greek yoghurt

1 tbsp chia seeds (if you don’t like chia seeds just substitute them for more oats)

3 tbsp pumpkin puree

½ tsp pumpkin spice (see above for alternative)

½ tsp vanilla extract

1 tbsp maple syrup or agave nectar (optional to sweeten)

Add all the ingredients into a bowl, mix thoroughly (watch out for the chia seeds, they tend to clump together) and spoon mixture into your jar. Place in the fridge for a minimum of 4 hours (preferably overnight) and voila! That’s it!


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