Vegan overnight oats are making their comeback as a breakfast staple! (Well, in my life at least). I am working a lot of really early mornings this week, and overnight oats are a perfect “it’s-too-dark-to-be-cooking-my-own-breakfast” type of food because you prepare them the night before.
This morning I was subbing Kindergarten, so I knew that I would need a solid breakfast to get my energy up for the ankle biters. Turns out they weren’t as chaotic as normal (thank you 3-day weekend for wearing them out!). I had a lot of fun with them today and found myself chuckling under my breath at their antics. It’s days like this that remind me why I got into teaching in the first place. (Because God knows there are days when I cannot, for the life of me, remember).
I always find my mornings to be more relaxing if I pack my lunch and prepare my breakfast the night before. Last night before bed, I stirred up my oats, popped them into the fridge, and VIOLA! This morning the breakfast fairy replaced the gloppy mess with a thick, rich cup of pumpkin-pie flavored oatmeal. Thanks breakfast fairy.
Pumpkin Pie Overnight Oats
-adapted from Oh She Glows
1/4 cup old-fashioned oats
1/4 cup pure canned pumpkin
1/2 cup unsweetened vanilla almond milk
1/4 cup liquid egg whites
1 Tbsp. molasses
1 tsp. vanilla
1 Tbsp. chia seeds
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Apple butter, raw nuts, and raisins for topping
Toss all the ingredients in a medium-sized bowl and whisk, whisk, whisk, until frothy. The mixture will appear very thin, but marvelous things happen overnight. Just wait and see.
Okay…now that I’m home from one job, I’m off to the next! Have a great night and please try the oats. They really pack quite a nutritious punch first thing in the morning!