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 minutesminutes
Serves 2
Ingredients
Pumpkin Pie Overnight Oats
90g1 cup rolled oats
1tbspchia seeds
240ml1 cup oat milk
75g1/3 cup pumpkin purée
½tsppumpkin pie spicesee blend recipe below
1tspmaple syrup
1tspvanilla extract
Maple-Spiced Cream
1tbspmaple syrup
½tsppumpkin pie spice
6tbspcoconut yoghurtor yoghurt of choice
Garnish
50g⅓ cup choopped dark chocolate
Homemade Pumpkin Spice Blend:
3tbspground cinnamon
2tspground ginger
2tspground nutmeg
1tspground cloves
1tspground allspiceoptional
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.
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