Overnight oats, I'm sure you've heard all about how wonderful they are. You basically throw everything into a jar, mix it up, stick it in the fridge and go to sleep. The next morning, you wake up and - voila! - breakfast is served. It's almost too easy to make these fall inspired overnight oats. And, you can rest easy knowing that while there's some sweetness in there, this pumpkin pie flavor remix is way healthier than the version you'll probably be partaking in after your Thanksgiving meal. It's packed full of protein and fiber, keeping you full throughout the the morning and well into lunchtime.
Pumpkin Pie Chia Seed Overnight Oats
Makes 1 jar of oats
3/4 cup Steele or Rolled Oats
1 Tblsp Chia Seeds
1 Tspn Cinnamon
1 Cup Almond Milk 3/4 if you like your oatmeal a little drier
1 Tbsp of Pumpkin Butter Available at Trader Joes and other Grocers
1 1/2 Tbsps of Pumpkin You can used canned pumpkin for this recipe
1/4 Diced Honeycrisp Apple
In a airtight jar (I use small mason jars for this, since they are the perfect proportions for a single serving) combine all ingredients. Stir or close lid and shake the jar to combine, the latter is my preferred method. It's way more fun. Place it in the fridge to chill for at least three hours or overnight. In the morning, when you're ready to eat the chia seeds and oats will have expanded and soaked up all of the yummy goodness of the pumpkin, vanilla and cinnamon flavors. You can pop it in the microwave for 1:30 if you rather eat it hot, but it's good to go as is!
The amazing thing about breakfast is that is almost always cheap to make it. Which means it's almost always cheaper to make it at home than buy it on your way to your class, office or workout. Which means I'm saving you money.
Most likely, you have cinnamon and vanilla in your baking supplies or spice rack, so I didn't factor those into the price breakdown. If you don't have those spices, they're a good purchase to make during this time of year - lots of baking going on! I used as many organic products to make this breakfast, and with that in mind it still only came out to a little less than $2.50 per serving! If you didn't use organic, I'm sure it'd be less - but with produce and milk products, I like to play on the safe side. Tons, and I mean TONS, of leftover ingredients to be used for mini pumpkin pies, pumpkin butter toast (for a quick breakfast or snack), and lots of other recipes.
Recipe and Photo by Lauren Durden