Servings: 1 serving
Calories: 366kcal
Ingredients
- ½ cup rolled oats 50 g
- ½ tablespoon chia seeds 6 g
- ⅛ teaspoon salt
- 3 tablespoons pumpkin purée 45 g
- 2 teaspoons brown sugar 9 g
- 1 teaspoon maple syrup 6 g
- ½ cup milk 120 g, recommended dairy or oat
- ¼ teaspoon cinnamon
- pinch nutmeg
Instructions
- Warm the Pumpkin Milk. Combine half of the milk with the pumpkin purée, salt, and brown sugar in a small pot. Warm over low heat, stirring, just until the sugar dissolves and the mixture is smooth, then take it off the heat. If you're using uncooked pumpkin puree, bring it to a boil instead and remove it immediately.½ cup milk, 3 tablespoons pumpkin purée, ⅛ teaspoon salt, 2 teaspoons brown sugar
- Stir In Flavorings: Stir in the maple syrup, cinnamon, nutmeg, and the remaining cold milk, then carefully taste and add more spice or sweetener if needed — the mixture should be a bit sweeter than you'd like.1 teaspoon maple syrup, ¼ teaspoon cinnamon, pinch nutmeg
- Combine Oats: In a glass jar, combine the rolled oats and chia seeds.½ cup rolled oats, ½ tablespoon chia seeds
- Pour Over Oats: Pour the cooled pumpkin-milk mixture over the oats and chia, then stir well to combine.
- Refrigerate 6+ Hours: Cover and chill the jar in the refrigerator for at least 6 hours, or overnight, so the oats soften and the flavors meld.
- Serve: Give the oats a final stir and enjoy cold straight from the jar; add any toppings you like.
Notes
Nutrition values calculated using full-fat dairy milk. Treat them as an estimate.
Tips:
- Swap in your favorite pumpkin spice for the cinnamon and nutmeg, starting with 1/4 tsp.
- If you don’t have maple syrup, replace it with more brown sugar.
- If your pumpkin puree is salted, reduce added salt to 1/16 tsp.
Nutrition
Calories: 366kcal | Carbohydrates: 57.9g | Protein: 13.94g | Fat: 9.45g | Fiber: 8.6g
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