Overnight Oats: Pumpkin Pie with Chia

This thick and creamy pumpkin pie overnight oats is just like eating dessert for breakfast.
A healthy breakfast that is protein-packed, thanks to Greek yogurt and naturally sweetened with a bit of pure maple syrup.
Top with whatever toppings your heart desires!

Ingredients

½ c. plain nonfat Greek yogurt (or use vanilla)
1 c. unsweetened vanilla almond milk (regular milk is fine)
½ c. pumpkin puree
1-3 Tbls. maple syrup (to taste)
1 t.vanilla extract

1 c. rolled oats
1 Tbls. + 1 t. chia seeds
1 t. pumpkin pie spice (see Note)

Topping Choices

chopped pecans
mini chocolate chips
dried cranberries
shredded coconut
TruWhip (or Cool Whip) whipped topping, a dollop for each serving

Instructions

In a medium bowl, mix together Greek yogurt, milk, pumpkin puree, vanilla and 1-2 tablespoon maple syrup until well combined.

Stir in oats, chia seeds and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter.

Pour into a large glass jar or container, cover and place in refrigerator overnight.

Makes 2-3 servings.

NOTE: **Pumpkin Pie Spice Substitute**: 1 t. cinnamon, 1/4 t. nutmeg, 1/4 t. ground ginger and a pinch of ground cloves or allspice.