Overnight Pumpkin Oats
I think I have fallen in love! I have seen overnight oats many times while doing recipe searches and meal planning but never tried them out. And man have I been missing out!!!
These overnight oats are simple, healthy and can be versatile! Not only are these Overnight Pumpkin Oats delicious but I woke up to a pumpkin cinnamon-y aroma.
This recipe makes a large batch but they reheat wonderfully! These oats can be refigerated for up to 1 week or frozen for up to 2 months. To reheat, top desired amount with a few tablespoons of water or milk, then warm in the microwave or in a small saucepan until hot. If the oatmeal is frozen, let thaw overnight in the refrigerator before reheating!
YOU NEED:
- 1 1/2 cups steel cut oats
- 3 cups water
- 2 cups unsweetened almond milk
- 1 (15oz) can pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup ground flaxseed meal (or you can swap an equal amount of chia seeds, hemp seeds or 3 tablespoons additional steel cut oats)
- 1 tbs pure vanilla extract
- 1 tbs ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pumpkin spice
For serving: you can garnish with chopped toasted pecans, dried cranberries, chopped dried apricots, chocolate chips, peanut butter, or any other mix ins that you enjoy with pumpkin! I enjoy mine plain!
Directions:
1. Place all of the ingredients, except for the toppings, in the bottom of a 4-6 quart slow cooker and stir to combine.
2. Cover and cook on low for 7 hours (overnight) or on high for 3 1/2 to 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients, scraping the oats off the bottom and away from the sides. Enjoy warm with desired toppings!
I used a programmable 7 quart crock pot since that is what I own. I set it to low for 5 1/2 hours then it went to "keep warm" until I woke up!
**For portion fix- I filled one yellow container and counted it as 1-yellow and 1/2-purple
YOU NEED:
- 1 1/2 cups steel cut oats
- 3 cups water
- 2 cups unsweetened almond milk
- 1 (15oz) can pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup ground flaxseed meal (or you can swap an equal amount of chia seeds, hemp seeds or 3 tablespoons additional steel cut oats)
- 1 tbs pure vanilla extract
- 1 tbs ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pumpkin spice
For serving: you can garnish with chopped toasted pecans, dried cranberries, chopped dried apricots, chocolate chips, peanut butter, or any other mix ins that you enjoy with pumpkin! I enjoy mine plain!
Directions:
1. Place all of the ingredients, except for the toppings, in the bottom of a 4-6 quart slow cooker and stir to combine.
2. Cover and cook on low for 7 hours (overnight) or on high for 3 1/2 to 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients, scraping the oats off the bottom and away from the sides. Enjoy warm with desired toppings!
I used a programmable 7 quart crock pot since that is what I own. I set it to low for 5 1/2 hours then it went to "keep warm" until I woke up!
**For portion fix- I filled one yellow container and counted it as 1-yellow and 1/2-purple
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