Pumpkin Gingersnap Overnight Oats (Edit recipe)

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I'm really not sure this recipe needs an introduction. The weather is cooling, leaves are gold-orange-reddening, and it's officially time for all things Autumn! Pumpkin, apples, warm spices, warmer beverages, and root veggies galore...I love it all. As an October baby, my heart experiences a particular flutter as we transition to fall (any other Libras?!), and I truly cannot imagine a world without seasons.

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PREP TIME

10 minutes

COOK TIME

8 hours

INGREDIENTS

Serves: 3-4

Ingredients

3/4 cups Old Fashioned Oats
1 cup Coconut Milk, canned, full fat
1/2 cup Plain Yogurt
1/4 cup Water
1/2 cup Pumpkin Purée, canned
2 Tbsp Pure Maple Syrup, plus more to taste
1 Tbsp Molasses
2 Tbsp Almond Butter, unsalted and unsweetened
1 tsp Ground Cinnamon
1/4 tsp ground Ginger
1/8 tsp ground Nutmeg
1/4 tsp Sea Salt
1/4 cup Chia Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whisk together everything except chia seeds. Stir in chia seeds. Taste for sweetness and add accordingly. Pour approximately 3/4 cup mixture into 4 bowls or jars, or 1 cup into 3 bowls or jars. Cover and refrigerate 8 hours, or overnight. Enjoy with toppings of choice: granola, toasted coconut flakes, extra almond butter, maple syrup or yogurt, chopped apples, bananas or pears
If you're deciding between 3 or 4 servings, note that 4 servings are 361 cals each and 3 servings are 481 cals each. I personally make 3 servings and it keeps me full until lunch. The 4-serving portions leave me needing a mid-morning snack. 361 calories for 3 servings

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	451
Fat:	25 g
Carbohydrates:	44 g
Protein:	9 g
Cholesterol:	1 g
Sodium:	253 mg
Fiber:	11 g
Sugars:	19 g
Calculated for total recipe.