Pumpkin Spice Overnight Oats

A make-ahead breakfast for weekday mornings

Hi friends,

One of the things that we hear—and feel—most often is that weekday mornings with little kids... leave something to be desired (but with much more colorful language). As such, we’re always looking for breakfasts that tick all the boxes: a) are nutritious b) can be made ahead and c) are universally tasty so as to not inspire any unreasonable time-consuming negotiations. So far, we’ve shared a granola, a fan-favorite banana bread and a baked oatmeal that fit the bill. Today, we’re adding our latest breakfast success story to this pantheon of gold star weekday breakfasts: Pumpkin Spice Overnight Oats.

This one uses some of that silky roasted kabocha squash we always have lying around this time of year (you gotta try this insanely easy squash-roasting method if you haven’t already) with some warming spices¹, nuts, grated carrots and an apple for good measure. For a breakfast that is served straight out of the fridge, it’s remarkably cozy. And for a meal that’s loaded with wholesome ingredients that you likely already have lying around, we feel *pretty confident* that it’ll go down smoothly with your smaller diners—it’s got a (trick or) treat vibe.

Greta + Fanny

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