Description
A creamy, no-cook breakfast made with rolled oats, pumpkin puree, and chia seeds, topped with nutty toasted pecans. Perfect for meal prep and busy mornings.
Ingredients
Scale
- 1/2 cup (40g) Old-Fashioned Rolled Oats
- 1/2 cup (120ml) Milk of choice (oat, almond, or dairy)
- 2 tablespoons (30g) Pumpkin Puree
- 1 tablespoon (10g) Chia Seeds
- 1 teaspoon (2g) Pumpkin Pie Spice
- 1 tablespoon (15ml) Maple Syrup
- 2 tablespoons (15g) Pecans, toasted and chopped
- 1 pinch Salt
Instructions
- Toast the pecans in a small skillet over medium heat for 1-2 minutes until golden and fragrant. Remove from heat and let cool, then chop roughly if desired.
- In an 8-ounce mason jar, combine the rolled oats, milk, pumpkin puree, chia seeds, pumpkin pie spice, maple syrup, and salt.
- Stir the mixture thoroughly with a spoon to ensure the chia seeds are separated and the pumpkin puree is fully incorporated.
- Secure the lid on the jar and shake once or twice to mix further.
- Refrigerate for at least 6 hours or overnight.
- Before serving, stir the oats again. If the mixture is too thick, add a splash of milk.
- Top with the toasted pecans and serve cold.
Notes
Do not use quick oats or steel-cut oats as they will not achieve the correct texture. Ensure you use plain pumpkin puree, not pumpkin pie filling. The oats can be stored in the fridge for up to 3 days.
- Prep Time: 4 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 12
- Sodium: 100
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
Keywords: overnight oats, pumpkin spice, healthy breakfast, meal prep, vegan breakfast, gluten-free option, quick breakfast