Squash Apple Overnight Oats

Serves 4 · 15 min prep

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk
• 1 cup plain Greek yogurt
• 1 cup cooked mashed butternut squash
• 1 large crisp apple
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/8 tsp pinch kosher salt
• 1/3 cup chopped toasted pecans
• 2 tbsp pumpkin seeds
• for topping extra apple slices

Instructions

1. 1If starting from raw squash, roast cubed butternut at 400°F for 20 minutes until soft, then mash until smooth and cool completely. Store-bought cooked squash works too.
2. 2In a large mixing bowl combine the oats, almond milk, Greek yogurt, cooled mashed squash, maple syrup, chia seeds, cinnamon, ginger, vanilla, and salt.
3. 3Stir vigorously for a full minute so the squash fully incorporates and no dry oat pockets remain. The mixture should look creamy and speckled with spice.
4. 4Dice the apple into small cubes, leaving the skin on for color and fiber. Fold the diced apple into the oat mixture so pieces are evenly distributed.
5. 5Divide the mixture among four jars or containers, packing it down gently. Seal and refrigerate at least 6 hours or overnight so the oats soften and flavors marry.
6. 6In the morning give each jar a quick stir. If the oats seem thick, loosen with a splash of almond milk until spoonable.
7. 7Top each serving with toasted pecans, pumpkin seeds, and a few fresh apple slices for crunch and brightness. A light extra drizzle of maple is optional.
8. 8Set the jars on a tray for grab-and-go weekend breakfast or arrange open on a platter so everyone can customize toppings at the table.