Breakfast tends to be a bit predictable up my kitchen.

Nonfat or low-fat plain yogurt topped with a sliced banana, plus a small bowl of granola swimming in unsweetened original almond milk.

It’s all part of the daily routine.

No extra thought or effort required here.

Although my taste buds do become rather bored, so every once in a while it’s kind of necessary to take a break from the usual.

Now I know pumpkin has become the usual as well.

But pumpkin in overnight oats form definitely counts as something different.

I think it’s time to switch up my pumpkin carving design this year too.

Year after year I end up carving some sort of overly happy or overly girly face onto my pumpkin.

Scary is so overrated, right?

This year a puppy face is happening. Because nothing is better than puppies. That’s a given.

Still pretty happy and girly, but whatever.

Carving pumpkins while simultaneously drinking wine and chatting with friends is harder than it might sound though, so wish me luck.

It’s much needed.

Whipping up a serving of overnight oats is much more doable. It literally takes like 49 seconds and requires almost zero brain power.

All you have to do is stir together some hearty rolled oats, tangy plain low-fat yogurt, unsweetened original almond milk, pumpkin puree, sweet maple syrup and a couple dashes of ground cinnamon. Top it all off with toasted walnuts right before digging in.

P.S. Do not attempt to add in the walnuts ahead of time. They will turn soggy, and soggy walnuts are sad walnuts.