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Pumpkin Pie Chia Overnight Oats

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This recipe tastes just like a slice of pumpkin pie and is nutritious with whole grain oats, pumpkin and chia seeds.

Ingredients

Scale

Overnight Oats:

  • ½ cup of organic rolled oats
  • 2 tsp of chia seeds
  • ¾ cup of non-dairy milk
  • 2 tbsp maple syrup
  • ¼ cup of pumpkin puree 
  • ½ tsp of vanilla extract
  • ½ tsp of my pumpkin spice mix – recipe here
  • 1 tbsp of candied walnuts -recipe below.

Candied Walnuts:

  • 1 cup of toasted walnuts
  • ½ cup of brown sugar
  • ¼ tsp ground cinnamon 
  • 1/8 tsp of ground nutmeg
  • 2 tbsp of water

Instructions

Overnight Oats:

  1. In a medium bowl mix together non-dairy milk, pumpkin puree, maple syrup, vanilla and pumpkin pie spice until well combined. Stir in oats and chia seeds until well combined.
  2. Pour into a glass jar or container and place in the fridge for 4 hours or overnight.
  3. Top with candied walnuts before serving.

Candied Walnuts:
(Makes 1 cup of walnuts)

  1. Line a plate or baking sheet with parchment paper.
  2. Combine all ingredients except the walnuts in a skillet over medium heat.  Cook for 1-2 mins stirring frequently until the sugar dissolved and the mixture is bubbling.
  3. Add the walnuts and cook for an additional 3 mins stirring to coat the walnuts in the glaze.
  4. Remove from heat and spread the walnuts on the parchment paper.  Let cool completely.

Find it online: https://susancooksvegan.com/pumpkin-pie-chia-overnight-oats/