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.
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.
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)
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?