Pumpkin Chai Overnight Oats with Maple Whip
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian, Vegan-Option, Gluten-Free Option
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup almond milk (or milk of choice)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup (for the oats)
- 1 teaspoon chai spice blend (cinnamon, ginger, cardamom, cloves)
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (or chilled coconut cream for vegan)
- 1 tablespoon maple syrup (for the whip)
- Optional: Pecans or pumpkin seeds for garnish
Instructions
- In a medium mixing bowl or two individual glass jars, combine the rolled oats, milk, pumpkin puree, chia seeds, one tablespoon of maple syrup, chai spice, and vanilla extract. Stir everything together until the pumpkin is fully incorporated and there are no dry clumps of oats.
- Cover the bowl or seal the jars tightly. Place them in the refrigerator for at least 4 hours, though overnight is best. This allows the oats and chia seeds to absorb the liquid and thicken into a creamy texture.
- Just before serving, place the heavy whipping cream and the remaining tablespoon of maple syrup in a cold bowl. Use a hand mixer or whisk to beat the cream until stiff peaks form. If using coconut cream, ensure it has been chilled overnight so the fat has separated from the liquid.
- Take the oats out of the fridge and give them a quick stir. If they are too thick, you can add a splash of milk. Spoon a generous dollop of the maple whip on top of each serving. Add pecans or extra spices if desired and enjoy cold.