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Pumpkin Spice Overnight Oats

This dish features rolled oats soaked overnight in a mixture of pumpkin puree, milk, and warm spices, resulting in a creamy and flavorful breakfast. The final appearance is a thick, pudding-like consistency with a lightly spiced aroma, topped with seeds or fruit for added texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup rolled oats
  • 1/2 cup pumpkin puree
  • 1 cup almond milk or any milk of choice
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1/4 teaspoon cloves ground
  • 1 tablespoon honey or maple syrup optional, for sweetness
  • 1/4 cup pumpkin seeds for topping

Equipment

  • Mixing bowl
  • Spoon

Method
 

  1. In a mixing bowl, combine the rolled oats, pumpkin puree, and almond milk, stirring until the mixture looks evenly blended and slightly creamy.
  2. Add the ground cinnamon, nutmeg, ground cloves, and honey or syrup to the mixture. Stir thoroughly to incorporate all the spices and sweetness, and breathe in the warm, aromatic scent.
  3. Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator to soak overnight, allowing the oats to absorb the flavors and become tender.
  4. Next morning, remove the oats from the refrigerator. The mixture should look thickened and resemble pudding, with the oats soft and creamy.
  5. Stir the oats once more to ensure a smooth and uniform consistency, adjusting with a splash of milk if it’s too thick.
  6. Spoon the soaked oats into bowls, and sprinkle with pumpkin seeds for a crunchy finishing touch and extra flavor.