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Pumpkin Spice Overnight Oats with PS Granola

Pumpkin Spice Overnight Oats with PS Granola

Carrie Dault, Pantry To Table
Overnight oats and granola go hand-in-hand. But add pumpkin spice flavors and you've got a perfect fall breakfast or snack!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time: 6 hours
Total Time 6 hours
Course Breakfast, Brunch, Snack
Cuisine American
Servings 1
Calories 387.95 kcal

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!

Notes

The nutrition chart calculates for 3 tablespoons of pumpkin puree and 2 tablespoons of maple syrup.
The nutrition chart is for the overnight oats only. 
Nutrition Facts
Pumpkin Spice Overnight Oats with PS Granola
Amount per Serving
Calories
387.95
% Daily Value*
Fat
 
9.06
g
14
%
Saturated Fat
 
1.12
g
7
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4.35
g
Monounsaturated Fat
 
2.65
g
Sodium
 
122.81
mg
5
%
Potassium
 
195.72
mg
6
%
Carbohydrates
 
70.84
g
24
%
Fiber
 
9.67
g
40
%
Sugar
 
34.31
g
38
%
Protein
 
8.39
g
17
%
Vitamin A
 
255.7
IU
5
%
Vitamin C
 
0.29
mg
0
%
Calcium
 
460.45
mg
46
%
Iron
 
4.06
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin spice recipes, fall recipes, breakfast recipes, overnight oats, granola, homemade granola
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