Tis the season of pumpkin everything and this overnight oats recipe hits that creamy pumpkin pie spot while leaving all the sugar guilt at the door. Ive been playing around with this for years and this version was a winner. I doubled the recipe and packed it into a large 32 ounce mason jar, which is awesome because oats are filling, an awesome source of energy, they are great for you and keep in the fridge for the whole work week, so you can enjoy them as a fast and easy breakfast, or satisfying snack.
What Do I Need?
2 Cups Oatmeal (I use 365 Quickoats)
2 Cups Unsweetened Coconut Milk
1 Cup Pumpkin puree (I like Libby's canned Pumpkin puree)
2 T Black Chia Seeds
1/2 T Cinnamon (if you are a big cinnamon fan, as I am - you can use 2 tablespoons. But my non-cinnamon obsessed taste testers like it better with a 1/2 tablespoon. )
1 t Vanilla Powder
4 t Agave Nectar
32 Ounce Mason Jar
Optional Toppings: Coconut shavings, pecans, almonds, raisins, apples, bananas)
In a medium sized bowl, add all of the ingredients listed above (minus the optional toppings) and mix well, now pour all the ingredients into your mason jar. Once everything is in and settled in the jar, top off the jar with coconut milk. Put on your lid and shake well. Place in the fridge for at least 3 hours and then enjoy!!!!