This version of the pudding-like, make-ahead, no-cook oatmeal celebrates autumn flavors with pumpkin puree, pure maple syrup, pumpkins seeds, dried cranberries and fragrant pumpkin-pie spices. This pumpkin spice overnight oats makes it easy to get up in the morning knowing you have this ready and waiting for you in the refrigerator.
Pumpkin Spice Overnight Oats
½ cup walnut pieces, coarsely chopped, divided
1/4 cup hulled pumpkin seeds, divided
1 cup milk (nonfat, low fat, whole or plant milk)
1 cup plain yogurt (nonfat, low fat, whole)
1 cup old-fashioned rolled oats
½ cup pumpkin puree
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
½ cup dried cranberries or raisins, divided
Toast the walnuts and pumpkin seeds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3-5 minutes. Set aside to cool.
In a medium bowl, stir together the milk, yogurt, oats, pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg and ginger. Add half of the walnuts and pumpkin seeds and, half the cranberries or raisins and stir to combine.
Divide the mixture evenly among four 12-ounce (1 ½ cup) jars. Top each with the remaining walnuts, pumpkin seeds and cranberries or raisins. Cover tightly and refrigerate overnight or at least 8 hours. The jars will keep up to 3-4 days in the refrigerator.
Makes 4 servings
Serving size: 1 jar containing about ¾ cup oat mixture and ¼ cup topping
Per serving (using low-fat milk and yogurt) Calories 390; Total fat 16 g; (Sat Fat 1.9 g) Protein 13 g; Carbs 52 g; Fiber 5 g; Cholesterol 0 mg; Sodium 80 mg, Sugar 34 g (including 14 g added sugar)