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I held out as long as I could, but I had to sneak in one pumpkin recipe before the end of the season! I love overnight oats, they’re easy to make and so convenient on a busy morning: just grab the jar from the fridge and dig in.
Last year I made pecan pie overnight oats and they were a big success, so I thought I’d do something similar for the fall season. A little pumpkin pie spice later, here we are! Pumpkin pie overnight oats. The creaminess that develops as the oats soak pairs perfectly with this blend of spices, pumpkin puree, and vanilla for an awesome breakfast.
Makes: 2 servings
Ingredients: 1 1/2 cups non-dairy milk 1/3 cup pumpkin puree 3 medjool dates 1 teaspoon vanilla Pinch or two of salt 1/2 teaspoon (or more) pumpkin pie spice 2 tablespoons chia