It’s all things PUMPKIN this month!

True confession. I’ve NEVER tried overnight oats before. But this sounded intriguing. And if you’ve never tried it either, this recipe is a good place to start! I’m still not ready to eat it cold, but this is super delicious either way!

  • 1/4 cup plain nonfat yogurt (I used vanilla)
  • 1/2 cup unsweetened vanilla almond milk (or any milk)
  • 1/4 cup pumpkin puree
  • 2 TBS pure maple syrup
  • 1/2 tsp vanilla
  • 1/2 cup rolled oats
  • 2 tsp chia seeds
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • Chopped pecans
  • Whipped Cream (optional for some)

Steps:

  • In a medium bowl, mix together yogurt, milk, pumpkin puree, vanilla and syrup until well combined.
  • Stir in oats, chia seeds and spices.
  • Pour into a glass jar or container and place in fridge for 4 hours or overnight.
  • Top with pecans and whipped cream either warmed or cold.

Makes 2 servings

FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE!

The Advantium Oven from Gerrit’s Appliance is so great especially when you need an extra oven for the holidays!
I love mine!