Pumpkin Pie Breakfast Oats – De la Ferme a la Table – Episode 2
Pumpkin Pie Breakfast Oats…
are a fall/winter favorite of mine. The flavors are pumpkin forward with delicious spices that dance on the taste buds like thanksgiving dessert. Of course, it’s not fall time anymore – it’s January! But, the scent of warm fall spices like cinnamon and ginger wafting through the air feels comforting when the wind bites through your jacket during a morning walk.
I absolutely love to have this breakfast staple in the fridge, quick to prepare and ready to go once my coffee is pressed. The options are endless: topped with coconut, dark chocolate chips, cranberries, toasted pecans or walnuts; served cold straight from the fridge or warmed on the stove. You can prep this morning delight in advance and still savor a new style of breakfast oats each morning.
Pumpkin Pie Breakfast Oats
1/2 c of vanilla greek yogurt
1 c almond milk
1/2 c pumpkin
2 T maple syrup
1 t vanilla
1 c oats
2 T chia
Cinnamon, nutmeg, and ground ginger for spices
The Deets:
Mix together the yogurt, almond milk, pumpkin, vanilla, and maple syrup. Blend until well combined. Stir in the oats, chia, and spices.
Pour into a glass jar, like a mason jar, and refrigerate for at least 4 hours. I love to warm this up quickly on the stovetop and add a few delicious dark chocolate chips.
Makes 2 – 3 servings of oats
