Craving pumpkin pie for breakfast?! You're not alone! My Pumpkin Pie Overnight Oats are the perfect way to have your pie and eat it too! In fact, I would go as far as to say that these overnight oats are the closest you can get to the real deal. Don't believe me? Make this recipe and you'll see it for yourself! ;)
Ingredients
- 1 Cup Gluten-Free Rolled Oats
- 1 Cup Pumpkin Puree
- 1 ¼ Cups Almond Milk
- 3 Tablespoons Chia Seeds
- ¼ Cup Chopped Pecans plus more for garnishing
- 2 Teaspoons Pumpkin Pie Spice if you don't have any, you can easily make your own!
- 3 Tablespoons Maple Syrup
- 2 Teaspoons Vanilla Extract
Instructions
- In a medium-sized bowl, mix together the following ingredients: rolled oats, pumpkin puree, almond milk, chia seeds, chopped pecans, pumpkin pie spice, maple syrup, and vanilla extract.
- Once the mixture is fully combined, divide it evenly between two mason jars.
- Refrigerate your overnight oats overnight (no pun intended) or for at least 6 hours.
- Top with more pecans, maple syrup, and even whipped cream, if desired.
- Eat and enjoy!
Calories: 793kcal | Carbohydrates: 122g | Protein: 22g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 223mg | Potassium: 896mg | Fiber: 24g | Sugar: 25g | Vitamin A: 19087IU | Vitamin C: 6mg | Calcium: 451mg | Iron: 9mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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