Pumpkin Spice Latte Overnight Oats With Maple Pepitas Recipes

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PUMPKIN SPICE LATTE OVERNIGHT OATS WITH MAPLE PEPITAS



Pumpkin Spice Latte Overnight Oats With Maple Pepitas image

These easy oats are cool yet comforting, And packed with fiber and essential vitamins and minerals, The candied pepitas add crunch, but feel free to skip them or the hemp seeds. although why you'd deny yourself a much-needed dose of omega-3s. Do NOT use quick cooking oats. They will dissolve into mush. Use old-fashioned rolled oats or steel cut oats. For those who don't like coffee or are off the caffeine, replace the cold brew with extra almond milk.

Provided by Bonnie G 2

Categories     Oatmeal

Time 4h10m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 14

3/4 cup unsweetened almond milk
2 tablespoons cups unsweetened almond milk
1/4 cup cold brew coffee
1/2 cup pure pumpkin puree
1 1/2-2 1/2 tablespoons pure maple syrup (depending on your sweet tooth)
3/4 teaspoon pure vanilla extract
1 1/4 teaspoons pumpkin pie spice (I use Joyâ s recipe to make my own.)
1 pinch , kosher or 1 pinch sea salt
1 cup gluten free old fashioned oats
1 tablespoon chia seeds
1 -2 teaspoon hemp seeds, for serving (optional)
3 tablespoons pepitas
1 1/2 teaspoons pure maple syrup
1 pinch , kosher or 1 pinch sea salt

Steps:

  • In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.
  • Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.).
  • maple pepitas: Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast.
  • Add the maple syrup and a pinch of salt and cook, stirring regularly, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.
  • When you're ready to serve, give the oats a good stir and spoon them into jars or bowls (if you haven't already.
  • Top with candied pepitas and hemp seeds (if using).

Nutrition Facts : Calories 289.1, Fat 8.8, SaturatedFat 1.6, Sodium 7.2, Carbohydrate 44.9, Fiber 5.1, Sugar 13.3, Protein 9.4

PUMPKIN SPICE OVERNIGHT OATS



Pumpkin Spice Overnight Oats image

Make and share this Pumpkin Spice Overnight Oats recipe from Food.com.

Provided by Izy Hossack

Categories     Oatmeal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2/3 cup old fashioned oats
2/3 cup milk, of choice (cow's, almond, soy, rice...)
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup pecans

Steps:

  • In a medium bowl, mix the oats, milk and pumpkin together.
  • Stir in the pumpkin pie spice, maple syrup and vanilla extract.
  • Divide between two bowls or mason jars and store in the fridge overnight.
  • In the morning, top with the pecans and serve.

Nutrition Facts : Calories 317.1, Fat 14.7, SaturatedFat 3.1, Cholesterol 11.4, Sodium 44.8, Carbohydrate 40.1, Fiber 4.3, Sugar 13.6, Protein 7.8

PUMPKIN PIE OVERNIGHT OATS



Pumpkin Pie Overnight Oats image

Warm spices and a hint of brown sugar mixed with pumpkin signal that fall is in the air. This grab-and-go breakfast tastes like Thanksgiving.

Provided by Almond Breeze

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes     Overnight Oat Recipes

Time 8h10m

Yield 1

Number Of Ingredients 6

½ cup rolled oats
⅔ cup Almond Breeze Original almondmilk
3 tablespoons canned pumpkin puree
2 teaspoons brown sugar
¼ teaspoon pumpkin pie spice
1 tablespoon shelled roasted pepitas

Steps:

  • In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
  • To serve, stir mixture and top with pepitas.
  • Refrigerate leftovers.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 48 g, Fat 5.3 g, Fiber 6.3 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 203.3 mg, Sugar 10.9 g

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2016-09-15 In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher …
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  • In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.
  • Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.)
  • Moving on to the maple pepitas! Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast. Don't panic.) Add the maple syrup and a pinch of salt and cook, stirring occasionally, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.
  • When you're ready to serve, give the oats a good stir. Spoon the oats into jars or bowls and top with candied pepitas and hemp seeds (if using).


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