Pumpkin Overnight Oats
www.theconsciousplantkitchen.comThis Pumpkin Spice Overnight oats with real pumpkin puree and full of fall spices are the best, healthy and easy fall breakfast!
Servings: 2 servings
Calories: 152.3kcal
Equipment
Ingredients
- ½ cup Old-Fashioned Rolled Oats
- 2 teaspoons Chia Seeds or flax meal
- ½ cup Unsweetened Almond Milk
- ¼ cup Coconut Yogurt or more Unsweetened almond milk
- ¼ cup Canned Pumpkin Puree NOT pumpkin pie filling. Or use my homemade pumpkin puree recipe
- 1 tablespoon Maple Syrup
- ½ teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ¼ teaspoon Ginger
- ⅛ teaspoon Allspice or nutmeg
Suggestion to serve per jar
- 2 tablespoons Coconut Yogurt
- 1 tablespoon Pecan
- 1 teaspoon Maple Syrup
- 1-2 teaspoons Peanut Butter
Instructions
- In a wide bowl, combine the dry ingredients: rolled oats, chia seeds, cinnamon, ginger, and allspice (or nutmeg).
- Stir in pumpkin puree, almond milk, coconut yogurt, maple syrup, and vanilla extract. Stir until evenly combined.
- Wrap the top of the bowl with plastic wrap or a silicone lid. Set in the fridge overnight.
- Serve the next day with any toppings you love, placed on top of the bowl or in layers. The best flavor combinations are coconut yogurt, chopped pecans, shredded coconut, banana slices, and a pinch of extra cinnamon.
Nutrition
Serving: 1serving (half a batch) | Calories: 152.3kcal | Carbohydrates: 26g | Protein: 4.2g | Fat: 3.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1.1g | Trans Fat: 0.1g | Sodium: 126.4mg | Potassium: 182mg | Fiber: 5.1g | Sugar: 7.4g | Vitamin A: 4771.3IU | Vitamin C: 1.4mg | Calcium: 177.3mg | Iron: 1.7mg | Magnesium: 51.3mg | Phosphorus: 128.9mg | Zinc: 1.1mg