By Princess Frost
Pumpkin Pie Overnight Oats
Alert: Do not make while doing Whole30. Great for food reintroduction and food freedom stage!
It’s like a healthy version of pumpkin pie, and it’s perfect for this time of year when you have a little bit of left over pumpkin puree in your fridge that you need to use up.
Pumpkin pie for breakfast? Yes, please!
Updated at: Thu, 17 Aug 2023 12:05:53 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories344.7 kcal (17%)
Total Fat8.7 g (12%)
Carbs53.5 g (21%)
Sugars12.2 g (14%)
Protein15.4 g (31%)
Sodium240.8 mg (12%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
½ cupold fashioned rolled oats
½ cupunsweetened almond milk
plus more to thin if desired
¼ cupplain fat-free greek yogurt
I omit
1 pinchfine sea salt
or table salt
⅓ cuppumpkin puree
¼ tspcinnamon
1 pinchnutmeg
1 pinchcloves
⅛ tspvanilla extract
1 Tbspdried cranberries
for topping
1 Tbspunsalted pumpkin seeds
raw, for topping
Instructions
Step 1
Add oats, almond milk, yogurt and salt to a 16 oz. jar or bowl. Add mix-ins listed for desired flavor (don't add toppings until the next day). Stir then cover and refrigerate overnight. Thin with more almond milk if desired, add toppings if listed.
Step 2
NOTES:
Be sure to use old fashioned rolled oats here (not quick oats), or you won't get right consistency.
Step 3
Let your oats soak for at least 4 hours — or 8 hours for even creamier results.
Step 4
To keep things like nuts crisp, wait until the morning to add them so they keep that nice crunch.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
