Pumpkin Chia Overnight Oats
It’s FALL YALL!
Just to give a quick update, it has been a LONG TIME since I came on here to post a new recipe. I ended up getting fairly stressed out at the work it took to try and make a professional food blog, so I stopped altogether. Well, I’ve come back around to what I think is a happy medium. Why does it need to be professional? It doesn’t! This is just now going to be reframed to be the culmination of my go-to recipes. I will try to keep a picture or two on each, but they might just be pictures from my phone, without being too difficult to knock out.
The holidays is a great time to pull out the family recipes and make those memories. But it’s a pain to pull out the big box of recipes I have and sift through them all to find the one or two I’m looking for. So this will now be the place I go to for my personal family recipes.
Last week I was in a multiple day work session and forgot to bring my lunchbox down to where we were working, so I was stuck. My friend and co worker was nice enough to share with me her breakfast, which was SO tasty that I wanted to recreate it for myself. I don’t love eating super cold oatmeal, but I did like it when it was room temperature, and I might even try heating it up next time to see if it stays good!
Enjoy!
Pumpkin Chia Overnight Oats
Ingredients
- 1 cup Organic Rolled Oats
- 8 T Vanilla Protein Powder
- 3 T Chia Seeds
- 1.5 tsp Pumpkin Pie Spice
- Pinch Salt
- 1.5 cups Plant Milk
- 3/4 cup Plant Yogurt
- 6 T Canned Pumpkin
- 3 T Maple Syrup
- 2 tsp Vanilla Extract
Instructions
- Combine all ingredients together in medium sized mixing bowl.
- Divide into four, one-cup servings.
- Place servings into fridge
- Grab the next morning and enjoy!