Fall is in the air and pumpkins are officially on the menu. I’ve whipped up an easy as pie breakfast recipe that I’m certain will inspire you to leap out of bed in the morning.
Pumpkin Pie Oats
- 1/2 cup rolled oats
- 2-3 T organic pumpkin puree
- 1/2 T chia seeds
- unsweetened vanilla almond milk
- 1/2 T honey
- pumpkin pie spice
Overnight oats: throw all of the ingredients into a jar, shake and place in the refrigerator for at least 6-8 hours. Tip: When adding the almond milk, I aim to cover the oats completely (no specific measurement). Top with a drizzle of honey!
Cooked oats: Microwave oats in water for 1 minute 40 seconds. Add in the rest of the ingredients and drizzle with honey! Tip: since the oats are cooked in water, I add about 3 T almond milk for flavor and moisture.
Additional toppings: walnuts, dark chocolate chips, pumpkin seeds, pecans, or banana slices
“And the sun took a step back, the leaves lulled themselves to sleep, and Autumn was awakened.” – Raquel Franco