This pumpkin overnight oats recipe includes a mixture of nutrition-rich gourd, spices, yummy fruit and nuts will take breakfast oats into a different league
In cooler climates pumpkins mean pie, soup and seeds turned into salty snacks. But if the weather is warmer, some fridge-cool spicy pumpkin overnight oats are just the ticket for those who like their breakfasts to be flavorsome, as well as healthy.
A big part of making a pumpkin pie is the spice mix that goes into it. The same applies to these oats. Supermarkets often stock a perfectly good ready-made version, but if you don’t have any, then from your store of ready-ground spices, mix 3 tsp of cinnamon, two of ginger and nutmeg, 1½ tsp allspice and 1½ tsp cloves and store in a screw-top jar. UK cooks could use traditional shop-bought mixed-spice although it’s not exactly the same taste. Pumpkins are high in vitamin C and beta-carotene, and also fiber, as of course are oats, so dig in and don’t hold back!
Makes 1 serving
– ¼ cup pumpkin puree – tinned or home made
– ¼ cup milk (non dairy if preferred)
– ½ cup full-fat Greek yogurt
– 3 chopped dried apricots
– 1 tsp honey
– ¼ tsp pumpkin pie spice/mixed spice/
– ¼ cup rolled oats – not instant
– 1 tbsp chia seeds
– Chopped toasted pecans or almonds as a topping
Mix all the ingredients and combine well, then store in the fridge overnight.
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