There are a few things that the blogs I read and people I follow on Twitter seem to always be talking about. Aside from running and food in general, specific to healthy living and eating, there is always talk about green monsters, overnight oats, breakfast cookies, and general health foods that have been made yummy, even for the most skeptical.

After seeing lots of posts about overnight oats, I decided to give them a try. You can really make them however you want – the base ingredients are rolled oats, some type of milk, a bonding agent (say yogurt for example) and then whatever flavors you’d like. Since Wednesday was the first full official day of fall and having stocked up on cans of Libby’s Pure Pumpkin, I decided to make pumpkin overnight oats. After seeing the general recipe from the likes of Healthy Tipping Point, Oh She Glows, Kath Eats, and others, I got crackin’.

My favorite part about making this is that it literally takes you two minutes, and then you can just throw it in the fridge till morning. Then, when it’s all thick and creamy, you can either eat it cold, or pop it in the microwave for a minute or two! While it doesn’t look the most appetizing, it is in fact delicious. I have some nectarines lying around, I’m thinking about throwing them in next. This is definitely going to be a fall and winter breakfast staple for me!

Pumpkin Overnight Oats

Ingredients:
1/4 cup rolled oats
1/4 cup vanilla almond milk
1/4 cup low fat vanilla yogurt
1/3 cup pure pumpkin
1 tsp all spice
2 tsp nutmeg
4 tsp cinnamon

Directions:
Combine all ingredients in bowl, cover with plastic wrap or foil, allow to sit in fridge overnight
Enjoy hot or cold!