Day 20: pumpkin pie overnight oats

I have really been enjoying experimenting with overnight oats recipes.  They are so simple, you can and should prepare them the night before and after a quick zap in the microwave you have a delicious, healthy breakfast.  Pumpkin pie is one of my very favorite flavors in the world.  I get sad every Thanksgiving because I am the only one that likes it so I usually go without.  This warm bowl of oats has all those delicious flavors and now I get to enjoy them everyday in my own little bowl.  I used a combination of rolled oats, steel cut oats and some millet.  I really like my oats to have a little chew to them.  Feel free to use all rolled oats if you’d prefer, but the millet adds a really nice texture and nutty flavor.  You can top them with whatever you like, I chose some homemade hazelnut butter and chopped hazelnuts.  Try experimenting, some grated apples and walnuts would be nice, or maybe some chopped pecans brown sugar.  What’s your favorite way to enjoy your morning oatmeal?

Pumpkin Pie Overnight Oats

Makes 3 servings

Ingredients:

• 1/4 cup rolled oats
• 1/4 cup steel cut oats
• 1/4 cup millet
• 1 teaspoon chia seeds
• 1/2 teaspoon pumpkin pie spice
• pinch of salt
• 1 teaspoon maple syrup
• 1/2 cup pumpkin puree
• 1/2 cup almond or hazelnut milk

To Serve:

• maple syrup, almond or hazelnut butter, almond or hazelnut milk, chopped hazelnuts

Method:

In a medium bowl combine the oats, millet, chia seeds, pumpkin pie spice and salt.  Add the maple syrup, pumpkin puree and hazelnut milk and stir well to combine.  Refrigerate overnight and when ready to serve top with maple syrup, hazelnut butter, chopped hazelnuts and hazelnut milk if desired.  You can microwave for 30 – 45 seconds if you’d like a warm cereal before you put on your toppings.