Pumpkin Pie Overnight Oats with Maple-Spiced Cream & Chocolate Shell
These pumpkin pie-inspired overnight oats are blended for a wonderfully creamy texture. Topped with maple-spiced coconut yogurt and a crispy chocolate shell, this breakfast or snack will leave you craving more! Perfect for an autumnal treat that can be prepped ahead.
Takes 10 minutes
Serves 2
Ingredients
Pumpkin Pie Overnight Oats
- 90 g 1 cup rolled oats
- 1 tbsp chia seeds
- 240 ml 1 cup oat milk
- 75 g 1/3 cup pumpkin purée
- ½ tsp pumpkin pie spice see blend recipe below
- 1 tsp maple syrup
- 1 tsp vanilla extract
Maple-Spiced Cream
- 1 tbsp maple syrup
- ½ tsp pumpkin pie spice
- 6 tbsp coconut yoghurt or yoghurt of choice
Garnish
- 50 g ⅓ cup choopped dark chocolate
Homemade Pumpkin Spice Blend:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice optional
Instructions
Blend the pumpkin overnight oats:
- In a blender, add 90g (1 cup) rolled oats, 1 tbsp chia seeds, 75g (1/3 cup) pumpkin purée, 240ml (1 cup) oat milk, 1 tsp maple syrup, ½ tsp pumpkin pie spice, and 1 tsp vanilla extract. Blend until smooth, then divide the mixture evenly between two glasses or jars.
Mix the maple-spiced cream:
- In a small bowl, mix together 6 tbsp coconut yoghurt, 1 tbsp maple syrup, and ½ tsp pumpkin pie spice. Spoon the mixture on top of the pumpkin overnight oats in each glass.
Prepare the chocolate shell:
- Melt the dark chocolate in a microwave or over a bain-marie. Carefully pour the melted chocolate on top of the cream layer in each glass, then allow it to set and harden.
Garnish and enjoy:
- Sprinkle toasted pecans on top of the hardened chocolate layer. Serve immediately or store in the fridge overnight for a delicious breakfast or snack.
