We are fully in pumpkin season now and I am so excited! I’m definitely not the only one, because when I went to Trader Joe’s yesterday, there was only one can of pumpkin purée left - I snatched it up and then went home to immediately make these pumpkin berry overnight oats! I love the combination of pumpkin and blueberries, and I decided to add raspberries as well, which was really delicious! I happily went to sleep knowing that I would have a tasty breakfast ready for me when I woke up. It was quite nice out, so I ate my breakfast on my balcony! Watching the city wake up is so cool, and I’m trying to enjoy my little outdoor spot while the weather is still nice.
Note: I like my oats thicker, but if you don’t, feel free to add some milk to thin them out a bit. I used siggi's seasonal pumpkin spice skyr in this, but you can also substitute milk/plant-milk of your choice!
½ cup oats
½ cup pumpkin purée
1 container of pumpkin spice siggi’s or ½ cup milk of choice
Dash of pumpkin spice
Dash of cinnamon
Dash of turmeric (optional)
Splash of vanilla extract
1-2 tbsp chia seeds (optional)
Handful each of blueberries and raspberries
1-2 tbsp honey or maple syrup to sweeten if desired (optional)
Mix all ingredients together in a jar or other container, adding the berries last. Seal and refrigerate overnight.
Top with macadamia nuts and/or pumpkin seeds, a spoonful of pumpkin purée, more berries, cinnamon, and a drizzle of almond (or your favorite nut/seed) butter.
Enjoy with brisk fall air, cozy sweaters, and a fall-scented candle!