I like my overnight oats like I like my coffee: basic.
Bad jokes aside, combining our pumpkin spice obsession with overnight oats is a solid meal prep move.
This recipe is pretty much based on my master overnight oats recipe with the addition of more spices and pumpkin puree.
I was skeptical the first time (as usual) wondering how the uncooked pumpkin puree would taste, but it was 100% comforting and delicious.
Pumpkin puree is a low-calorie addition to a breakfast that tends to be in the upper 300-400 calorie range. The taste of the pumpkin is JUST strong enough without being overpowering or completely missing from the meal. However, if 1/2 cup is too much or too little pumpkin for your taste buds, I encourage you to play with the ratio.
A quick refresher on how overnight oats work:
- Overnight oats don’t need to be cooked. They soak overnight and all the liquid will be absorbed in the morning.
- They can be heated up if you like in the microwave or on the stove if you can’t stand eating them cold.
- You can store overnight oats in the fridge for up to five days in an airtight container.
- Feel free to make them your own!
If you end up making these overnight oats, tag me on Instagram @workweeklunch or use the hashtag #workweeklunch.
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| Servings |
breakfast
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- 1/2 cup (112 g) canned pumpkin
- 1/2 cup (45 g) oats
- 1 cup (250 ml) almond milk or milk of your choice
- a dash of nutmeg
- a dash of cinnamon
- optional: sweetener to taste (honey
Ingredients
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- Lay out as many containers you need for overnight oats, I recommend 3
- Combine all ingredients and stir.
- Store in airtight containers in the fridge for up to five days. Oats are meant to be eaten cold, but you can heat them up in a microwave!
This recipe can be stored in the fridge in an airtight container for up to five days.