Name: Pumpkin Pie Overnight Oats
Prep time: 5 min
Yield: 1
Ingredients: 45g rolled oats - for the oats; 120ml low fat milk - for the oats; 1 tsp maple syrup - for the oats; 1/2 tsp pumpkin pie spice / mixed spice blend - for the oats; 1 tbsp chia seeds - for the oats; 80g pumpkin puree - for the toppings; 2-3 crumbled [almond crackers](https://www.chloeting.com/recipes/gluten-free-low-carb-almond-crackers.html) (unflavored) - for the toppings; Sprinkle of cinnamon (garnish) - for the toppings; 1-2 cinnamon sticks (garnish) - for the toppings

Thick and creamy pumpkin pie overnight oats that tastes like dessert but is healthy enough for a quick and easy, nutritious breakfast. It’s also the perfect recipe to use up any leftover roast pumpkin or pumpkin puree from the holidays!

Prep Time 5 mins

Cooking Time -

Ingredients

Servings

Oats

45g rolled oats

120ml low fat milk

1 tsp maple syrup

1/2 tsp pumpkin pie spice / mixed spice blend

1 tbsp chia seeds

Toppings

80g pumpkin puree

2-3 crumbled almond crackers (unflavored)

Sprinkle of cinnamon (garnish)

1-2 cinnamon sticks (garnish)

Instructions

Add rolled oats, milk, maple syrup, pumpkin pie spice and chia seeds in a jar or a container with a lid. Mix until combined. Cover and refrigerate for at least 2 hours or overnight.
When ready to serve, give everything a good stir. Layer with pumpkin puree and top with a sprinkle of cinnamon.
Garnish with cinnamon sticks if desired. Enjoy!

Notes

To make this recipe sugar-free, substitute maple syrup with any other sweetener of choice.
To make this recipe dairy-free, substitute milk with any other milk of choice.
I topped my oats with some crumbled Low Carb Almond Crackers (unflavored), but feel free to use graham crackers or any biscuits of choice!
Feel free to add a dollop of fat-free Greek yogurt for an extra protein boost!
Have leftover pumpkin puree? Try this delicious Pumpkin Spice Latte !