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Autumn-Spiced Overnight Oats with Crunch

This dish consists of rolled oats soaked overnight in a mixture of milk and seasonal spices, resulting in a creamy and flavorful breakfast. The oats are infused with cinnamon and nutmeg, and topped with toasted pumpkin seeds for added crunch and texture, creating a visually appealing and satisfying meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup rolled oats preferably old-fashioned
  • 3/4 cup milk dairy or plant-based
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1 tablespoon maple syrup optional for sweetness
  • 2 tablespoons pumpkin seeds toasted for extra crunch

Equipment

  • Mixing bowl
  • Spoon
  • Measuring cups and spoons
  • Toaster or skillet

Method
 

  1. Combine the rolled oats, milk, cinnamon, nutmeg, and maple syrup in a mixing bowl, stirring until well blended and the oats are fully coated with the spices and liquid.
  2. Cover the bowl with plastic wrap or a lid and place it in the refrigerator overnight, allowing the oats to soak and absorb the flavors until creamy and tender.
  3. The next morning, preheat a toaster or skillet and toast the pumpkin seeds until they are golden brown, emitting a nutty aroma and giving a satisfying crunch.
  4. Remove the soaked oats from the refrigerator and give them a quick stir to loosen the mixture, which should be thick and creamy with visible flecks of spice.
  5. Scoop the creamy oats into serving bowls, smoothing the tops for an even presentation.
  6. Sprinkle the toasted pumpkin seeds generously over the top for added texture and a burst of nutty flavor.
  7. Enjoy immediately with a drizzle of extra maple syrup or fresh fruit if desired for added sweetness and visual appeal.

Notes

For extra flavor, add a dollop of yogurt or a sprinkle of chopped nuts on top before serving.