Pumpkin spice oats two ways
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 4 (overnight oats) and 8–9 (granola)
Enjoy autumn flavours in two different breakfasts – both made from one simple spiced oat mixture. Soak them overnight for creamy overnight oats or bake them to make a crunchy granola.
Each serving of overnight oats provides 584 kcal, 20.1g protein, 52g carbohydrate (of which 17.3g sugars), 31.2g fat (of which 11.1g saturates), 7g fibre and 0.33g salt.
By Verity Genco
Ingredients
For the master mix (makes about 845g/1lb 14oz)
- 450g/1lb rolled oats
- 80g/2¾oz pecan nuts, finely chopped
- 80g/2¾oz mixed seeds (such as pumpkin, sunflower and linseed)
- 20g/¾oz chia seeds
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves or allspice
- 1 tsp salt
- 4 tbsp smooth peanut butter, melted
- 6 tbsp maple syrup
- 1½ tsp vanilla extract
For the overnight oats
- 360g/12¾oz master mix (see above)
- 450ml/16fl oz full-fat milk or plant-based alternative
- 340g/11¾oz plain or Greek-style yoghurt
- maple syrup, to serve
For the granola
- 485g/1lb 1oz master mix (see above)
- plain yoghurt or milk, to serve
For the maple-apple topping (optional)
- 150–250g/5½–9oz crisp apples (about 1–2), cored and thinly sliced
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- squeeze lemon juice (optional)
Method
To make the master mix, put the oats, pecan nuts, mixed seeds, chia seeds, spices and salt in a large bowl. Add the peanut butter, maple syrup and vanilla, then rub in with your fingers until evenly coated. This should create about 845g/1lb 14oz of master mix. Weigh out 360g/12¾oz for the overnight oats and set aside the remaining 485g/1lb 1oz to be baked into granola.
To make the overnight oats, stir 360g/12¾oz of the master mix with the milk and yoghurt until well combined. Divide the mixture evenly between 4 breakfast bowls, jars or containers.
Cover with a lid or cling film and chill for 6–8 hours, or overnight. Serve, topping each bowl with a spoonful of granola, a drizzle of maple syrup and, if using, the maple-apple topping (see below).
To make the granola, preheat the oven to 170C/150C Fan/Gas 3.
Spread 485g/1lb 1oz of the master mix on a large baking tray. Bake for 22–25 minutes, stirring once halfway, until golden and crisp. Leave to cool before transferring to an airtight 1 litre/1¾ pint jar. This makes about 440g/15½oz baked granola (8–9 x 50g/1¾oz servings). Serve with yoghurt or milk and, if using, the maple-apple topping (see below).
If making the maple-apple topping, toss the apples with the maple syrup, cinnamon and lemon juice, if using, in a bowl. Cover and chill until ready to serve.
Recipe tips
For large granola clusters, press the mixture down into the tray before baking.
The granola keeps for up to 2 weeks in an airtight jar or container.
The overnight oats can be stored covered in the fridge for up to 3 days.
