Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons slow-roasted creamy almond butter ((See Note 1))
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup, agave or honey ((See Note 2))
  • 1/4 cup (58g) canned pumpkin ((not pumpkin pie filling))
  • 2/3 cup (155g) unsweetened vanilla almond milk ((or milk of choice))
  • 1/2 cup (50g) old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2 tablespoons dark or milk chocolate chips

Instruction

  • PREP THE OATS: In a small bowl, jar, or plastic container, add the almond butter, vanilla extract, maple syrup, pumpkin, milk, oats, cinnamon, pumpkin pie spice, salt, and chocolate chips.
  • STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup if desired.
  • CHILL: Cover and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after 30 minutes in the fridge.)
  • ENJOY: Enjoy these softened oats, cold and straight out the fridge, garnished with a few extra chocolate chips if desired. If desired, oats can be warmed through in the morning.