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.
1 cup oats
½ cup pumpkin purée
1 container of pumpkin spice siggi’s
Dash of pumpkin spice
Dash of cinnamon
Dash of turmeric (optional)
Splash of vanilla extract
Handful each of blueberries and raspberries
Mix all ingredients together in a jar or other container. 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 butter.
Enjoy with brisk fall air, cozy sweaters, and a fall-scented candle!