by Kathy Hamman Miller
Just the name suggests to the littles that they will really enjoy this healthy choice. Makes around 10 cups.
Ingredients:
1 1/2 cups vanilla greek yogurt of choice. I used sugar free
1 – 15 ounce can of pure pumpkin
1 tablespoon vanilla
3 cups milk of choice
2 tablespoons of maple syrup
3 cups of old fashioned oats
1/4 cup chia seeds
1 tablespoon pumpkin pie spice
Toppings of choice. Extra yogurt, raisins, nuts
Directions:
In a large 12 cup measuring pitcher, combine the wet ingredients – can of pure pumpkin, maple syrup, Greek yogurt, vanilla, and milk of choice. In a medium size mixing bowl, stir together the dry ingredients – oats, pumpkin pie spice, and the chai seeds.
Combine the wet and dry ingredients together in the measuring pitcher. Pour into glass sealable containers. Pint jars work well for this too, just remember to leave a little room at the top for the expansion of oats as it soaks in the liquid and to cover the containers.
This recipe makes around 10 cups. Cover and refrigerate for at least four hours, or best overnight. You can store overnight oats in the fridge for up to five days, that works out great for you who do the Sunday night meal prep.
I usually serve overnight oats cold, topping off with a dab of the vanilla greek yogurt, chopped nuts, raisins, etc. This makes it an easy grab and go breakfast, but if you prefer them warm, just place in the microwave for a minute or two, then add your toppings. Enjoy!
