These oats will have you thinking you're eating dessert for breakfast, but without all the added sugar! Sweetened with only maple syrup, these overnight oats are filled with warm pumpkin pie spices, roasted pecan almond butter, and creamy pumpkin puree.
Ingredients
Oats
- 2 cups unsweetened almond milk (or any other milk of preference)
- 1/2 cup pumpkin puree
- 1/4 cup pecan almond butter (recipe linked in notes, can sub plain pecan or plain almond butter)
- 1 Tbsp pumpkin pie spice
- 3 Tbsp maple syrup
- 1 pinch salt
- 1.5 cups rolled oats
Toppings (optional)
- roasted pecans
- pecan almond butter
- cinnamon
Instructions
- Combine all ingredients except rolled oats in a medium mixing bowl.
- Add rolled oats and stir to combine, making sure all oats are fully soaked/immersed in liquid mixture.
- Transfer oats to mason jars for easy on-the-go breakfasts, or a glass container with an airtight lid.
- Store oats in fridge overnight, or for at least 6 hours.
- Add additional toppings before eating for some different flavors/textures. I added roasted chopped pecans and cinnamon, but kind of regret not adding some extra roasted pecan almond butter drizzle on top!
Notes
*Pecan almond butter recipe can be found here.
*Cook time includes overnight soaking.
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