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

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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

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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.