Pumpkin overnight oats
Be the first to rate it
Rolled oats, Greek yogurt and pumpkin puree with cinnamon, nutmeg and ginger, mixed in a jar and chilled. A fall-flavored breakfast you can make in batches.
Ingredients
- 1/2 cup rolled oats
- 3/4 cup Greek yogurt
- 1/3 cup pumpkin puree
- 1/4 cup soy milk or any dairy or non-dairy milk of choice
- 1 tbsp chia seeds
- 1 tbsp ground flax
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp dried ginger
Equipment
- mason jars
Directions
- Put all the ingredients in a jar and stir well. Fill as many jars as you want to make.
- Chill overnight, or for at least 1 hour, before eating.
Notes
Keeps in mason jars or overnight oats containers in the fridge up to 4 days. Can be frozen up to 3 months and thawed overnight in the fridge, but the texture changes.
Nutrition
Serving: 405g | Calories: 447kcal | Carbohydrates: 62g | Protein: 30g | Fat: 11g | Saturated Fat: 1.6g | Trans Fat: 0g | Cholesterol: 9.2mg | Sodium: 121mg | Potassium: 794mg | Fiber: 13g | Sugar: 21g | Vitamin A: 12727IU | Vitamin C: 3.7mg | Calcium: 471mg | Iron: 4.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Greek yogurt counted as nonfat Greek yogurt, pumpkin puree counted as canned pumpkin, soy milk or any dairy or non-dairy milk of choice (the first choice counted), ground flax counted as flaxseed. Brands and portions vary, so use it only as an approximation.