Here is a quick breakfast recipe you can assemble the night before and have it ready for the morning. In fact, you can make it this weekend and have it for a few days this week.
It tastes like pumpkin pie but is a whole lot healthier with all of the benefits of fiber-filled, cholesterol-lowering oats and protein-rich Greek yogurt, And if you cannot imagine pumpkin pie without pecans, simply swap out the walnuts for pecans. No harm done. If it is a bit chilly and you would like warm oats, you can pop the soaked oats in the microwave when you are ready to eat. I just recommend leaving out the walnuts and yogurt until after heating the mixture.
Pumpkin Pie Overnight Oats
1 1/2 cups rolled oats
1 1/2 cups milk of choice, dairy or non-dairy
1/2 cup canned pumpkin
1 1/2 -2 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon*
1/4 teaspoon ground ginger*
1/4 teaspoon ground cloves*
pinch of salt
1 cup Greek yogurt, I used 2% (optional)
1/2 cup chopped walnuts, toasted
Combine everything but yogurt and walnuts in a bowl and stir to mix. You can divide into small jars at this point or just place in a large container with a top. Top with yogurt and chopped walnuts. Enjoy! Serves 3-4.
**The spices can be replaced with 2 teaspoons pumpkin pie spice
