Pumpkin Pecan Overnight Oats
Pumpkin Pecan Overnight Oats
Serves 4 | Prep Time: 15 minutes | Rest Time: 6 hours |Total Time: 6 hours and 15 minutes
Ingredients:
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1 medium banana, mashed
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1 cup (245 g) canned pumpkin
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1 1/2 cups (360 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
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1/4 cup (60 ml) maple syrup
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1 1/2 tsp vanilla extract
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1 Tbsp pumpkin pie spice
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1/4 tsp salt
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1/4 cup (60 g) chia seeds
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1 1/4 cups (100 g) dry gluten-free rolled oats
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1/2 cup (50 g) pecan halves, chopped
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large mixing bowl, place banana, pumpkin, nondairy milk, maple syrup, vanilla, pumpkin pie spice and salt. Whisk until thoroughly combined. Add chia seeds and oats and stir again until completely incorporated. Cover and refrigerate for a minimum of 6 hours, or overnight.
- When ready to eat, stir the oat mixture to combine. Spoon oats into individual serving dishes and top each with about 2 Tbsp chopped pecans. Serve cold or at room temperature.
Notes:
Storage tip: Overnight oats will keep refrigerated in an airtight container for 5–7 days.Make it soy-free: Use a non-dairy milk other than soy milk.
Nutrition Information Per Serving:
358 calories, 15 g total fat, 1.7 g saturated fat, 5.9 g polyunsaturated fat, 6.4 g monounsaturated fat, 0 mg cholesterol, 213 mg sodium, 531 mg potassium, 52.1 g total carbohydrates, 10.2 g fiber, 21.4 g sugar, 7.6 g protein, 23% calcium, 25% iron
