You gotta eat too!

Pumpkin pie overnight oats with chia 

Pumpkin spice season is officially back! What better way to celebrate than with a quick, easy, nutrient-packed breakfast recipe? 

~ Ingredients ~ 

• 1/4 cup plain (or vanilla) nonfat Greek yogurt

  • Can substitute with dairy-free yogurt

• 1/2 cup unsweetened vanilla almond milk (or any milk)

• 1/4 cup pumpkin puree

• 1-2 tablespoons pure maple syrup

• 1/2 teaspoon vanilla extract

• 1/2 cup rolled oats (gluten free if desired)

• 2 teaspoons chia seeds

• 1/2 teaspoon pumpkin pie spice

• If you don’t have pumpkin pie spice, sub in 1/2 teaspoon cinnamon, 1/8 teaspoon ginger, and a tiny pinch of cloves or allspice

 ~ Instructions ~ 

Step 1. In a medium bowl, mix together Greek yogurt, almond milk, pumpkin puree, vanilla, and 1 tablespoon maple syrup until well combined.

Step 2. Stir in oats, chia seeds, and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats. 

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Nutrition — Serving: 1 jar
Calories: 274 | Carbs: 42g | Protein: 14g | Fat: 6.5g | Fiber: 10.3g | Sugar: 9.7g

Recipe credit: Ambitious Kitchen