I enjoy a healthy and hearty breakfast every morning, but busy mornings leave me with little time for food prep. Overnight oats are one of my favorite go-to meals for hurried weekdays. They are almost effortless to assemble the night before and in the morning you have a delicious breakfast just waiting for you to open and enjoy. Preparing this recipe in a mason jar makes it a great portable breakfast option.

Pureed butternut squash is a fresh alternative to cooking with canned pumpkin, and it is extremely easy to make. After roasting the squash, simply puree in a food processor. If you have extra on hand it freezes well for future use, saving even more time when making these nutritious Fall Harvest Overnight Oats.

Ingredients:
½ cup old-fashioned rolled oats
½ cup pureed butternut squash
½ cup skim milk or non-dairy milk of choice
¼ cup non-fat Greek yogurt or non-dairy yogurt of choice
2 tablespoons chopped walnuts, toasted
1 tablespoon maple syrup
½ teaspoon pumpkin pie spice

Directions:

1. In a pint-sized mason jar, add all ingredients and gently stir to combine. Place the lid on the jar and refrigerate overnight. Enjoy as a cold cereal for breakfast in the morning.