Pumpkin Overnight Oats with Cookie Butter
Creamy, cozy, and filled with pumpkin spice and Biscoff cookie butter, these overnight oats are the ultimate fall breakfast! Easy to make ahead and perfect for busy mornings.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/4 cups milk
- 1/2 cup pumpkin puree
- 2 Tbsp chia seeds
- 2-3 Tbsp Biscoff cookie butter Or Speculoos Butter from Trader Joe's
- 1-2 Tbsp maple syrup
- 1/2 tsp vanilla
- 3/4 tsp pumpkin pie spice
- pinch salt
- Extra crushed Biscoff cookies, greek yogurt, whipped cream, nuts, etc. Optional, for toppings
Instructions
- In a medium bowl or large mason jar, stir together the oats, milk, pumpkin puree, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt.
- Warm your biscoff cookie butter in the microwave for 10–15 seconds to make it easier to stir in. Quickly (it cools fast!) stir it in with the rest of your ingredients until it’s well-distributed.
- Cover the mixture (or portion and store in mason jars) and refrigerate for at least 4 hours, or preferably overnight. The oats and chia seeds will absorb the liquid and thicken up beautifully.
- In the morning, give the oats a good stir. If they’re too thick, add a splash of milk to loosen things up. Top with crushed cookies, a dollop of yogurt, a drizzle of warmed cookie butter, or anything else that sounds good!