Overnight oats are one of the things that I eat almost every single day, but have never shared a recipe for them with you. I think it’s because I don’t really view making it as making a “recipe” but when Silk Soy Milk asked me to share my favorite ways to use their soy milk with my readers, I knew this was the recipe to share.
I use Silk Soy Milk or Almond Milk, typically the Light Vanilla Soy Milk or the Unsweetened Vanilla Almond Milk, in my overnight oats not only because I love the hint of sweetness and vanilla it adds to my overnight oats, but it’s also higher in calcium and lower in saturated fat, cholesterol, and calories than dairy milk. Plus I just really like how it tastes better than dairy milk.
My basic equation of overnight oats is oats + almond/soy milk + chia seeds + honey + dash of salt + dash of cinnamon. I let all of that sit overnight in the refrigerator and when I wake up in the morning, the oats and chia have soaked up all the liquid and become oatmeal-like. Except cold. I usually add a little bit more milk right before eating along with sliced bananas and a big ‘ol scoop of peanut butter or almond butter. This combo is deeee-lish but today I’ve got a new flava in town: pumpkin! Okay, pumpkin is not new to greens & chocolate. We’ve been around the blocks a few times with pumpkin. Forgive me.
Unlike my past pumpkin treats that were not the healthiest of treats(ahem, brown butter pumpkin bread) today’s recipe tastes like pumpkin pie but has all the benefits of eating oatmeal. I basically took my same equation and used maple syrup instead of honey, a little more cinnamon than usual, and threw in some nutmeg, ginger, and cloves too. I also nixed the nut butter on top and instead top it with a handful of granola or nuts. In the morning when it gets the oatmeal/pudding-like consistency it’s *almost* like eating pumpkin pie.
My favorite thing about overnight oats is I can make a weeks worth of the, putting each serving in a separate mason jar, and in the morning they require practically no work except slicing up the bananas and throwing the granola or nut butter on top. It’s a glorious thing.
This conversation is sponsored by Silk. The opinions and text are all mine.
pumpkin overnight oatsPrint
- 1/2 cup old fashioned oats
- 1/2 cup almond or soy milk I use unsweetened vanilla almond or light vanilla soy milk
- 1 tsp chia seeds
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/4 cup pumpkin puree
- toppings: sliced banana granola, pepitas, pecans, etc.
- Place all ingredients (except toppings) in 12 oz mason jar or tupperware bowl, stirring to combine.
- Cover with lid and place in refrigerator overnight.
- In the morning, top with additional milk to achieve consistency you prefer (1-2 tbsp more)
- Top with preferred toppings and enjoy!