This isn’t so much a recipe since it’s super easy to whip up in about 5 mins. The longest part is waiting overnight while it works its magic.
Overnight Oats are pretty big here in Sweden. I had heard about it in the U.S. but it was never sold anywhere, and I never heard of anyone eating it. I always assumed it was a warm dish you cooked overnight. It’s actually eaten cold like an oat pudding. Adding the pumpkin to it was similar to eating a pumpkin pie but without the work of actually making one, and was delicious.
Pumpkin is difficult to find here in Sweden. There are some “American Stores” that sell it at overpriced amounts, of about $5.50 USD per can. You will occasionally see it at a Swedish grocer, but rarely and not all branches of the same grocery store (ICA for example) will carry it. I made sure to grab some extra cans to bring back with me on my recent trip home.
Pumpkin Overnight Oats
- 2 Tablespoons Pumpkin Puree (or canned) 1/2 DL Pumpkin Puree
- 1/2 Cup Cup Rolled Oats
1 1/2 DL Havre Gryn
- 1/2 Cup Unsweetened Almond Milk (or milk of your choice) 1 1/2 DL milk of choice
- 1 Spoonful Chia Seeds doesnt need to be exact
- 1/2 Teaspoon Vanilla Extract This is pricey in Sweden, feel free to substitute with Vaniljsocker to taste
- 2 Teaspoons Maple Syrup 15 ml maple syrup (or sweetener of choice)
- 1/4 Teaspoon Pumpkin Pie Spice 2 ml pumpkin pie spice (Also hard to find in Sweden, but you can make your own)
- 1/2 Teaspoon Cinnamon 5 ml kanel (note that cinnamon seems to be stronger in Sweden than in the U.S.)
- 1 pinch flaked salt ground between fingers
- nuts of your choice
- Combine the following ingredients in the bowl or jar of your choice. This makes enough for one serving. You can easily double it as needed for multiple servings.
- Once you’ve mixed the ingredients, cover and place in the fridge overnight. If you dont have a jar, you can easily use a bowl covered in plastic wrap.