I love oats. If you couldn’t already tell, you will soon. They are satisfying and versatile. Great hot or cold, and can be used for baking and even part of your facial cleansing regimen. I personally find oatmeal hard to get sick of as there are endless amounts of flavor creations to be made.
As soon as cooler weather hits, I usually fall into my daily breakfast routine of warm oatmeal. There is nothing like a warm bowl of homemade oatmeal on a chilly morning. It warms the soul. Some of my favorites include banana oats, PB&J oats, and gingerbread oats. But my all time favorite is PUMPKIN. Obviously. The combination of the pumpkin with cinnamon is comfort in a bowl.
To change things up a bit, overnight oats is a fun spin on the classic and a time saver in the morning if you normally find yourself rushing out the door. These oats are not cooked but soaked in milk or water (whatever fluid you choose) overnight in the refrigerator. The texture is a bit surprising and overall different from your hot oatmeal…but in a good way. I didn’t love overnight oats when I first tried it but after a few trials I came to adore them.
- 1/2 cup old-fashioned rolled oats (do not use instant)
- 1/2 cup unsweetened almond milk (or fluid of your choice)
- 1/4 cup canned pumpkin
- 1 tbsp chia seeds
- 1 heaping tsp cinnamon
- 1 teaspoon honey or pure maple syrup
Combine all ingredients in a bowl or mason jar. Cover and let sit in the refrigerator overnight. The longer they sit, the softer they will become.
Let them sit at room temperature for a bit before you dig in.
Add another dash of cinnamon…you can never have too much cinnamon!
Feel free to add in toppings the next morning including: walnuts, pumpkin seeds, dried fruit or shredded coconut. One of my favorite finishing touches is a dollop of nut butter 😉 Nut butter and pumpkin is a delicious combination you need to try and it holds you over for even longer. The best way to eat overnight oats? In a nearly empty nut butter jar. Sunflower butter is a personal favorite.