Description

A wholesome make-ahead breakfast combining creamy pumpkin overnight oats with a crunchy pecan crumble for a healthy fall treat.

Ingredients

Scale

1/2 cup rolled oats

1/4 cup pumpkin puree

1/2 cup milk or almond milk

1/4 cup Greek yogurt

1 tbsp chia seeds

1–2 tsp maple syrup

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4 tsp vanilla extract

pinch of sea salt

2 tbsp chopped pecans

1 tbsp rolled oats for topping

1 tsp maple syrup for topping

1 tsp melted coconut oil

Instructions

1. Combine rolled oats chia seeds pumpkin puree Greek yogurt milk maple syrup cinnamon nutmeg vanilla and salt in a bowl and stir until smooth.

2. In a small skillet toast chopped pecans and oats over medium heat until fragrant then add maple syrup and melted coconut oil and cook until caramelized then let cool.

3. Layer half of the oat mixture in a jar then add a layer of pecan crumble then top with the remaining oat mixture and a final sprinkle of crumble.

4. Cover the jar and refrigerate for at least 6 hours or overnight to allow the oats to soften and flavors to meld.

5. Serve chilled or warm with an extra drizzle of maple syrup or splash of milk if desired.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: breakfast
Method: no-cook
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8
Sodium: 150
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 46
Fiber: 7
Protein: 10
Cholesterol: 15

Keywords: pumpkin overnight oats, pumpkin pecan oats, fall breakfast, make-ahead oats, healthy overnight oats, pumpkin oats, pecan crumble, autumn breakfast, easy breakfast, overnight oats