Ingredients:

  • 1/2 cup (122g) 100% pure pumpkin puree
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1.5 tbsp (22.5ml) pure maple syrup
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/2 cup (45g) old-fashioned rolled oats
  • 1 tbsp (12g) black chia seeds
  • 1 tsp (2g) pumpkin pie spice
  • 1 pinch (0.5g) sea salt

Instructions:

  1. Combine the pumpkin puree, almond milk, Greek yogurt, maple syrup, and vanilla in your jar first. Note: Mixing the wet ingredients first ensures the pumpkin is fully emulsified before the oats are added.
  2. Stir in the pumpkin pie spice and the sea salt. Stir until the mixture is a uniform orange color.
  3. Add the chia seeds to the wet mixture. Note: Chia seeds tend to clump, so give them a good 30 second stir immediately.
  4. Pour in the rolled oats. Stir gently until every flake is submerged.
  5. Tighten the lid on your jar. This prevents any fridge odors from leaching into your oats.
  6. Let the jar sit on the counter for 5 minutes.
  7. After 5 minutes, give it one more quick stir. Note: This breaks up any chia seeds that have settled at the bottom.
  8. Place in the refrigerator for at least 6 hours.
  9. In the morning, open the jar and give it a stir. The mixture should be thick and hold its shape on a spoon.
  10. Add your favorite toppings just before eating to maintain their texture.