Satisfy your chocolate and pumpkin pie cravings with a healthy breakfast in this easy to make overnight oatmeal recipe.
Hopefully, you all aren’t “pumpkin-ed out” right now.
I made a vow not to make, eat or promote anything pumpkin until the first day of fall because I’m sorry, pumpkin in August is TOO early (then when the real pumpkin season is in full swing, people are done with it. A shame.)
So, I got to this pumpkin recipe in a round about way.
Annie is a recent university graduate from the UK and her blog motto is one I can get behind: “Making life delicious, one recipe at a time.” (And beyond all her fab recipes, I’m digging her UK/US substitutions chart for ingredients.)
I got to say, I kept changing my mind on which of Annie’s recipes to feature. First, I was going to make her Caramel Apple Oatmeal Bars. Well, I DID make them but it was when the light was fading and then I started to eat them and then I brought the rest to a friend’s and alas, no photos (but very happy bellies.)
Next, I was slated to make her Pumpkin Coffee Syrup for a Pumpkin Chai Tea Latte. But I was out of chai tea bags then I forgot to get them on my next store run. Then after jumping back onto her blog for the exact ingredients, I saw she recently posted this Chocolate Chip Pumpkin Spice Overnight Oats recipe and I thought “I’d love that for breakfast tomorrow” and the rest is history. (I’m still making that coffee syrup one of these days.)
My main tweaks included reducing the sweetener and upping the amount of pumpkin and milk. (And deleting the cloves – I love me some pumpkin pie spices but cloves are on my short “no thanks” ingredient list.
If you dig the flavor of pumpkin pie but want to eat it more often, you might like these recipes, too:
So, are you “pumpkin-ed” out or can’t get enough? If you eat oatmeal, what are your favorite mix ins these days?