There are a lot of things we ain’t got time for – BART strikes, the person bringing his stuffed animal Siberian tiger on the bus, the person taking 5458421 minutes to decide which flavor to get at Bi-Rite (hint: when in doubt, always go with ricanelas).
Breakfast should never be one of those things.
And I get it. We’re all busy. But word on the street is that breakfast is a pretty important meal. Today, I’m here to make it easier for you with this recipe you can make OVERNIGHT. Yea, like while you’re sleeping. Like, you literally spend 5 minutes of work and then this jar magically transforms into something healthy and awesome for your hangry morning self. Yea, like that.
You don’t have to make this recipe in a jar, but we all know how awesome Mason jars are (no matter what you hear otherwise). Plus, it’s easy to take to work if you are on the go. The base is pumpkin, oats, and milk; from there, add whatever suits your fancy. Since I’m on a detox after last week’s excursions, I opted for chia seeds, a super food full of omega-3s and fiber. Maple syrup provides the final touch of fall to make this a surefire breakfast success.
Even if you ain’t got time, make time for this.
Overnight Pumpkin Oatmeal
Ingredients $0.00 (1 Servings)
- Steel cut oats 1/2 cup
- Milk 1/2 cup
- Unsweetened pumpkin puree 1/4 cup
- Vanilla Extract 1/4 tsp
- Chia seeds 1 tbsp
- Pistachios Chopped 1 tbsp
- Maple syrup 1 tsp
- In a bowl or Mason jar, combine everything except the pistachios and the maple syrup. Cover and refrigerate for 6-8 hours.
- When ready to serve, mix in pistachios and maple syrup and stir to combine. The oatmeal will be cold, so warm it up if needed.