No, pumpkin is not over yet.
Or, it could be… if you want it to be. Maybe throw in some banana or nutella instead. MMMM.
I love oatmeal, but I always forget that I do. You know what I mean?
I usually choose between cold cereal & something extravagant, like french toast, when oatmeal is a nice, happy medium. A hot breakfast when it’s below freezing… in Novembrrrrrr.
And this one can be made the night before. Or, however many days until you remember that you like oatmeal, and this little gem is in your fridge.
Triple the batch so it lasts a couple of days…add whatever spices suit your fancy.
It’s basically the slow cooker of breakfasts. Speaking of, I made a list of my all-time favorite slow cooker recipes this week. It’s a can’t miss for this time of year…a list for anyone who has failed more times than succeeded at making a tasty crockpot meal. (hand raised!)
Oh and those are not pebbles in my oatmeal. It’s called flaxseed, and it makes you feel oh so healthy.
I love throwing things like flaxseed, protein powder, or psyllium seed husks (easiest in powder form from Whole Foods) into my breakfasts and snacks. Keeps me full, stops the hangry.
Mix it up tonight, thank
me yourself in the morning.
Overnight Pumpkin Oatmeal
- A jar/cup-shaped tupperware container
- 1/4 cup uncooked oats
- 1/2 TBSP of cinnamon
- 1/2 TBSP of pumpkin spice
- 1/2 TBSP chia seeds
- 1/4-1/3 cup of almond milk (if you want your oats thicker, use less)
- 1 1/2 TBSP pumpkin puree
- Toppings of your choice
- Mix everything but the toppings into the jar. Make sure to stir everything together really well.
- Place lid on jar and put in fridge overnight.
- In the morning, put any toppings you want on your oats.