Cranberry Pumpkin Overnight Oats
Cranberry pumpkin overnight oats - a healthy make-ahead breakfast with rolled oats, pumpkin puree, dried cranberries, and warm spices. Perfect fall meal prep!
Equipment
- mixing bowl
- whisk
- spoon
- measuring cups
- measuring spoons
- knife
- cutting board
- airtight containers
Ingredients
Oat Mixture
- 1 cup old-fashioned rolled oats
- 3/4 cup canned pumpkin puree
- 2 tablespoons dried cranberries
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 pinch fine sea salt
- 1 cup milk of choice
Toppings
- 2 tablespoons chopped pecans optional
Instructions
- In a medium mixing bowl, combine 1 cup old-fashioned rolled oats, 3/4 cup canned pumpkin puree, 2 tablespoons dried cranberries, 1 tablespoon pure maple syrup, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, and a pinch of fine sea salt.
- Pour in 1 cup milk of choice and stir vigorously with a whisk or spoon until all ingredients are fully incorporated and no dry pockets of oats remain.
- Divide the oat mixture evenly between two 12-ounce jars or airtight containers, pressing down gently with the back of your spoon to eliminate air pockets.
- Seal the containers tightly and refrigerate for at least 8 hours or overnight to allow the oats to soften and absorb the liquid.
- Before serving, stir the oatmeal thoroughly to redistribute the ingredients and achieve a creamy, uniform texture throughout.
- Top each serving with 1 tablespoon of chopped pecans if desired, and enjoy cold straight from the refrigerator.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.