Description
A cozy and nutritious breakfast option that combines the flavors of pumpkin pie with rolled oats, perfect for fall.
Ingredients
- Rolled oats: 1 cup (90 g)
- Pumpkin puree: 1/2 cup (120 g)
- Almond milk: 1 cup (240 ml)
- Maple syrup: 2 tablespoons (30 ml)
- Chia seeds: 2 tablespoons (30 g)
- Ground cinnamon: 1 teaspoon (2 g)
- Ground nutmeg: 1/4 teaspoon (1 g)
- Vanilla extract: 1 teaspoon (5 ml)
- Crushed pecans: 1/4 cup (30 g)
Instructions
- Gather your ingredients.
- Mix the base ingredients in a medium bowl.
- Add more pumpkin and spices if desired.
- Combine and refrigerate overnight or for at least 4-6 hours.
- Serve and enjoy with toppings.
Notes
- Store in the refrigerator for up to 3 days.
- Use airtight containers for freshness.
- Check for freshness before consuming.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pumpkin pie, overnight oats, breakfast, vegan, healthy