Pumpkin Spice Overnight Oats

Name: Pumpkin Spice Overnight Oats
Prep time: 10 min
Total time: 10 min
Ingredients: 2/3 cup cooked pumpkin or butternut squash (see notes for cooking suggestions ); 1.25 cup dairy-free milk (I used soy ); 2 Medjool dates (pitted); 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground clove; 2/3 cup rolled oats; 2 tbsp chia seeds; 4 tbsp soy yogurt; 4 walnuts or pecans

4 steps

Prep:10min

Delicious, fiber-packed seasonal breakfast with mashed pumpkin, spices, and oats. Perfect for an easy, high-protein start to your day.

Updated at: Tue, 26 Nov 2024 11:37:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories461.6 kcal (23%)

Total Fat21.6 g (31%)

Carbs56.6 g (22%)

Sugars20 g (22%)

Protein16.2 g (32%)

Sodium61.4 mg (3%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

⅔ cuppumpkin

cooked, or butternut squash cooking

1 ¼ cupdairy-free milk

I used

2Medjool dates

pitted

1 tspground cinnamon

½ tspground ginger

¼ tspground nutmeg

¼ tspground clove

Instructions

Step 1

In a blender, blend the pumpkin, milk, Medjool date, cinnamon, ground ginger, nutmeg, and clove until perfectly smooth.

Step 2

Evenly divide the oats and chia seeds between two jars. The jars I use are 250 ml size (8.45 fl.oz), but you can use any size that is available to you.

Step 3

Pour the blended pumpkin mixture over the oats, ensuring they are fully submerged. Stir well to combine.

Step 4

Place the jars in the fridge and allow them to set overnight. In the morning, top each jar with 2 tablespoons of soy yogurt and walnuts or pecans. Optionally, sprinkle some extra ground cinnamon, and enjoy!

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