Pumpkin Pear Overnight Oats

Ingredients

0 of 12 out on the counter

• 2 cups old-fashioned rolled oats
• 2 tbsp chia seeds
• 1½ cups water
• 1½ cups plain nonfat Greek yogurt
• ¾ cup canned pumpkin puree, no salt added
• 2 ripe pears, cored and diced, skin on
• 2 tbsp maple syrup
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 2 tsp vanilla extract
• ⅛ tsp salt

All set! Everything is out. Time to bake.

Method

1. 1Stir the oats, chia, water, yogurt and pumpkin together in a large bowl until no streaks of pumpkin remain.
2. 2Stir in the maple syrup, cinnamon, ginger, nutmeg, vanilla and salt. Taste, and add a teaspoon more maple syrup if you like it sweeter.
3. 3Fold in the diced pears.
4. 4Divide among 4 jars or lidded containers, about 1¼ cups each. Close the lids.
5. 5Refrigerate at least 6 hours, or overnight. The oats are done when they are thick and the chia has swelled.
6. 6Stir and eat cold. If you warm a jar, heat it to 165 °F.