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Creamy Pumpkin Pie Overnight Oats

These Creamy Pumpkin Pie Overnight Oats made with warm fall spices make a healthy breakfast to wake up to. It's easy to make this recipe vegan and gluten-free.
Course Breakfast
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 169kcal
Author Flavour & Savour

Ingredients

  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1/2 cup Greek yogurt, or use coconut or almond milk yogurt for a dairy-free alternative
  • 1/2 cup milk of your choice (almond coconut, cashew, dairy, etc.)
  • 1/2 cup canned or homemade pumpkin purée
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 - 3 tsp pure maple syrup
  • Toppings: walnuts and dried cranberries or other nuts seeds or dried fruit of your choice.

Instructions

  • Combine all ingredients in a medium bowl. Stir well and spoon into 8 ounce jars. Leave room at the top for add-ons in the morning.
  • Seal and refrigerate overnight. This recipe makes two servings.

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 294mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9530IU | Vitamin C: 2.6mg | Calcium: 201mg | Iron: 2.2mg