Pumpkin Spice Overnight Oats with PS Granola
Prep Time: 15 minutes | Cook Time: 1 hour, 15 minutes | Chill Time: 4 – 6 hours, or overnight |Total Time: 4 hours to overnight | Serves: 1
Pumpkin Spice Overnight Oats were created from a partially-used can of pumpkin puree from my Roasted Tomato and Pumpkin Soup! I don’t know many people who would use a spoon to eat the remaining purée. I figured if you’ve made the soup, it’s because you love pumpkin too and would really enjoy the Pumpkin Spice Overnight Oats with Pumpkin Spice Granola!
The granola recipe below makes a “normal” batch. It seems kind of pointless to me to make enough granola for a single serving of overnight oats. Feel free to halve the recipe if so desired. But I do believe you’ll love this granola so much, you’ll be happy to make enough for more overnight oats and possible sharing!
I love the Bonne Maman brand jars for overnight oats. I love the size and the cute red and white checkered lids. You may use a jar of your own. Cover the oats with plastic wrap if it does not have a matching lid.
This recipe is adapted from my Granola recipe on my website. It is filled with dried fruit and chocolate chips! Yumm- O! I used to make Granola for our family camping trips when the kids were younger. Great memories.
My recipe calls for 3 tablespoons of pumpkin puree, but you may use 2 tablespoons. Also, there should be enough pumpkin puree left in the can for 2 servings of overnight oats if you made my Roasted Tomato and Pumpkin Soup as directed. The recipe below is for a single serving.
Enjoy!
Pumpkin Spice Overnight Oats with PS Granola
Equipment
- 1 13 - 14-ounce jar, with a lid, or can top with cling wrap
- Large, rimmed baking sheet
- Parchment paper
Ingredients
Pumpkin Spice Granola:
- 3/4 cup sweetened, shredded coconut, packed
- 1/3 cup slivered almonds
- 1/2 cup pecans, chopped
- 1/4 cup pump[/Pepito seeds
- 1 cup rolled oats (old fashioned oats), not instant oats
- 2 tablespoons brown sugar, light or dark, packed
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 2 tablespoons neutral oil (avocado, vegetable, etc.)
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
Pumpkin Spice Overnight Oats:
- 1/2 cup rolled (old fashioned) oats, not instant oats
- 1 tablespoon chia seeds
- 1/4 teaspoon pumpkin pie spice
- 3 tablespoons pumpkin purée, (can use 2 tablespoons)
- 1 - 3 tablespoons sweetener (honey, maple syrup, agave syrup, etc.), see Notes
- 1/4 teaspoon vanilla extract
- 3/4 cup almond milk, or other milk (2% or fat-free milk, other nut milk, etc.)
Instructions
Pumpkin Spice Granola:
- Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper or foil (no need to spray the foil) for easy clean up.
- In a large bowl, combine the coconut, almonds, pecans, and pumpkin seeds. Set aside.
- In a small bowl, combine the brown sugar, pumpkin spice, and salt. Pour over the nut mixture and combine. Set aside.
- In a measuring cup, combine the oil, syrup, and vanilla. Pour over the nut mixture and toss to coat.
- Pour the granola onto the baking sheet, spreading to the edges, in a thin layer. Bake for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove the baking sheet from the oven to a cooling rack. Either cool the granola on the pan or pour the granola onto a large cutting board or platter to cool.
- The granola needs to be completely cool before placing it into an airtight container. It may be kept well-sealed on the counter for up to 1 week for best freshness, or up to 2 weeks.
Pumpkin Spice Overnight Oats:
- Place the dried ingredients (oats through pumpkin spice) into a medium jar and combine.
- Add the remaining ingredients and combine very well. Place the lid on the jar, or cover with cling wrap, and place in the refrigerator overnight or at least _ hours for the oats to fully hydrate.
- Top with the desired amount of granola and enjoy! If you prefer a warm, comfy breakfast or snack, gently heat the oats in the microwave then topped with granola. Enjoy!
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