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Pumpkin & Coconut Milk Overnight Oats

By: McCormick Kitchens

Made With:

A rich and easy fall inspired breakfast oats, this recipe is great as a to-go option! This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Recipe Info

Ingredients:

7
User Rating:

Ingredients

2 cups Thai Kitchen® Coconut Milk
1/4 cup pumpkin puree
2 tablespoons brown sugar
1 tablespoon McCormick Culinary® Pumpkin Pie Spice
2 teaspoons McCormick Culinary® Pure Vanilla Extract
1 1/2 cups old fashioned oats
2 tablespoons chia seeds

Nutrition Information

(per serving)

A rich and easy fall inspired breakfast oats, this recipe is great as a to-go option! This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.

Key products

A close-up of a pan filled with shrimp and snow peas in a creamy, orange-colored sauce, ready to be served.

Thai Kitchen Coconut Milk, 96.0 fl oz

Three glasses of pumpkin pie mousse topped with crushed graham crackers and a jar of McCormick Culinary Pumpkin Pie Spice.

McCormick Culinary Pumpkin Pie Spice, 16.0 oz

A bottle of McCormick Culinary Premium Pure Vanilla Extract.

A plate of chocolate lava cakes topped with whipped cream and sprinkled with herbs.

McCormick Culinary Pure Vanilla Extract, 16.0 fl oz

Instructions

Procedure

In a bowl whisk together coconut milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth. Add oats and chia seeds. Fold until evenly distributed. Refrigerate overnight.
Stir and portion into desired cups. Hold refrigerated. Serve chilled.

Chef's Tip: Garnish these oats with your choice of topping, such as pumpkin pie spice, toasted nuts, or shredded coconut!

Pumpkin & Coconut Milk Overnight Oats

Recipe Info