Ingredients
- For the oats
- 200 g rolled oats
- 500 ml milk of choice
- 200 g unsweetened pumpkin purée (or applesauce)
- 8 tbsp yoghurt
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup
- 3 tsp pumpkin spice, more to taste
- For the apples
- 2 apples
- 1 tsp coconut oil
- 2 tsp maple syrup
- 1/2 tsp cinnamon
Instructions
- In a medium bowl, whisk together the milk, pumpkin purée, yoghurt, maple syrup, vanilla and pumpkin spice. Stir in the oats. Optionally split up the mixture between 4 small jars.
- Close or cover the container airtightly and let it sit in the fridge overnight. You can keep them in the fridge for up to 4 days.
Serving day
- Chop the apples very finely.
- Heat a pan with coconut oil. Add in the apples and maple syrup. Sauté over medium-high heat until lightly golden.
- Add a dash of cinnamon and serve with the overnight oats.
Recipe & Picture: Eloïse Jennes
