It’s officially October – my absolute favorite month of the year! I could go on and on about all things fall, but instead I’ll just share my favorite fall-inspired breakfast: pumpkin overnight oats. Overnight oats make a great breakfast anytime of the year (especially if time is an issue) since they’re made the night before and are portable. Best part – no cooking is involved because soaking the oats overnight softens them. Plus as an added bonus, they make getting out of bed easier in the morning since you know that little mason jar filled with delicious goodness is waiting for you in your fridge.
Recipe (prepared in 16oz mason jar or container – makes 2 servings)
- 1 cup yogurt (greek or icelandic for more protein)
- 1/2 cup rolled oats
- 1/2 cup almond milk
- 1/4 cup pumpkin puree
- 1 banana
- 1 tbsp chia seeds
- 1 tbsp pumpkin pie spice (several brands carry this spice such as Trader Joe’s, Frontier Co-op and McCormick)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Toppings (optional): walnuts, pecans, chocolate chips (I use Enjoy Life chocolate chips)
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