I’m not sure how I feel about waking up to frost on the grass this morning…
From the distance, it actually looks like there is snow on the top of the condos across from us. I know, I panicked too.
No need to fret though, it is indeed frost. I checked.
As beautiful as the sights of snow and winter can be here, I need the fall foliage and weather to hang in there a little bit longer for me.
Say… a month?
Fall is my favorite season for many reasons, but one very important one is the abundance of pumpkin and pumpkin spice products.
I finally got my hands on a handful of limited batch Pumpkin Spice Chobani Greek yogurts a few weeks ago and have been absolutely loving them.
They taste pretty legit.
Before bed last night, I got the idea to make overnight oats to have ready for breakfast in the morning and couldn’t resist experimenting with it.
I have never done a full post on how to make overnight oats before, and that is probably because I always think of making them at the last minute right before I go to bed… (i.e. not caring to measure things or make them photo-worthy.)
Here’s the gist!
Pumpkin Spice Overnight Oats
Overnight oats are a great way to enjoy oatmeal ready and waiting for you when you wake up.
I was first introduced to them years ago by following Julie‘s blog, and she did a wonderful job explaining exactly how to make them.
They really have been a lifesaver for me. I used to make them 3-4 times a week to fuel me on the way to teach 6 a.m. barre classes!
Since I first started making them, I have found a number of go-to delicious flavor combinations that I really need to share with you.
(Making a mental note to snap more photos…)
I hardly ever measure out the ingredients, but I’ll do my best to stab a guess at what I did to make these Pumpkin Spice Overnight Oats.
Ingredients
2/3 cup old fashioned rolled oats
1 (5.3 oz.) container Pumpkin Spice Greek yogurt
1/2 cup organic milk (or almond milk)
2 Tbsp. chia seeds
sprinkles of pumpkin spice (to taste)
sprinkles of cinnamon (to taste)
Directions
Combine all ingredients in a glass or plastic container with a lid. Mix well, cover, and let sit and soak overnight.
I usually start by spooning all of the yogurt in first, then the oats and chia seeds. I wait to add the milk last so that I can see how much I really need.
To avoid them getting “too liquidy” I just pour enough for it to cover a little higher than all of the ingredients.
I usually give them a good stir in the morning, transfer them to a bowl, and top them with fresh fruit when I am ready to eat them.
For the pumpkin spice flavor, however, I figured a generous sprinkle of cinnamon would fit better. They were very good and very filling!
For those of you who still aren’t sure about the whole “cold oatmeal” concept (I promise it’s not as scary as it sounds), check out this hot pumpkin oatmeal I made last year. It’s still a dish I currently make and enjoy!
***
I am excited to get the day going. I have a consultation to check out a new program at a training facility in the afternoon, and then another Pistons Pre-season home game to attend with friends tonight!
I’m hoping to be back this afternoon with my half marathon recap.
Have a great Thursday!
Question of the Morning
• Have you ever tried overnight oats?
• What is your favorite “Pumpkin Spice” product of the season so far?
I posted an overnight oats recipe this morning too. Great minds think alike! And yes, I love them!! 🙂
Woo hoo! Overnight oats = <3
I make overnight oats, pretty similar to yours, but I actually do reheat them in the morning. I like warm oats better, but my husband just eats them cold in the morning.
Great tip! I’ll have to try that. I bet Scott would prefer them warm 🙂
I have just recently discovered the magic that is overnight oats, and I am in love! Lately I’ve been a fan of making them for lunch – they are so portable, and a refreshing change from my usual lunch options. 🙂 Sadly we don’t have Chobani in Canada…tear…but I will do my best to experiment!
Oh man, I hope you can find some sort of fall flavor! Also, I’ve definitely had overnight oats for dinner before. No shame!
I am loving overnight oats! I made some in my almost empty raw hazelnut butter jar last night! So good!
That’s the best! I love using PB jars. Gives it that extra flavor 🙂
Overnight oats are my go-to when I know I’m going to be rushed in the morning! When it cools down outside and I don’t want a cold breakfast I warm them up like Heather said above 🙂
That looks great. I have never tried overnight oats. It always looked so complicated to make. You make it look pretty easy though. I am going to have to try it. Also, I love all your pumpkin spice things. Pumpkin food is one of my favorite things to cook. This year, we have moved to Australia. It is so weird to have spring time in October. I guess I am going to save all the fall recipes until April. http://www.eatallovertheworld.weebly.com
They aren’t hard at all! Some recipes do make it seem that way though. Let me know if you give them a try!
Also, wow!! Enjoy Australia! It’s one of my husband’s favorite countries!
I love the first picture of the beautiful fall leaves. Great photography!
Thanks Anne!
I DO love overnight oats. I go in phases with them, and lately is an ON phase. 🙂 This combo sounds yummy and perfect for fall.
Hehe, I guess I’m “on” then too! But I definitely go through phases as well.
Love this! I’ve been eating this chobani pumpkin spice yogurt this season but hadn’t thought to put it in my overnight oats! I will definitely try it next time. Thank you for sharing!
Yes! Let me know if you do. I loved it in my overnight oats, obviously. 😉
I just made some overnight oats for tomorrow morning. So easy, it’s ony of my go-to breakfast foods!
Yay! So easy is right. Love it!