- 1 cup rolled oats
- ½ cup light coconut milk
- ½ cup almond milk
- 1/2 cup pumpkin puree
- 2 tablespoon maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- pinch of salt
- pecans for topping
Combine oats, milk, pumpkin, chia seeds, maple syrup vanilla extract, spices and salt in a large bowl. Stir together until well combined.
Transfer to two 8 ounce mason jars, cover, and place in the refrigerator at least 4 hours or overnight.
When ready, top with pecans and enjoy. Oats can stay refrigerated for up to 3 days.
Serving and Storing - Let your oats set up at least 4 hours before serving. They are best left to sit overnight. Serve them with chopped pecans. Store the oats in four separate serving sizes to be enjoyed throughout the week. Overnight oats should be eating within 4 days.
Variations - You can swap in steel-cut oats for old fashioned oats. To do that, you’ll want to double the liquid in this recipe.
Calories: 321kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Sodium: 137mg | Potassium: 342mg | Fiber: 8g | Sugar: 14g | Vitamin A: 9530IU | Vitamin C: 2.6mg | Calcium: 172mg | Iron: 3mg