Pumpkin Pie Overnight Oatmeal
Try this Pumpkin Pie Overnight Oatmeal recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon vanilla or almond extract
- 1/3 upold-fashioned rolled oats (gluten-free if needed)
- 1/3 upunsweetened vanilla almond milk (any milk works)
- 1/3 uppumpkin puree (not pumpkin pie filling)
- 1/3 upplain or vanilla greek yogurt
- 1/2-1 tablespoon chia seeds (optional but works well to thicken the oatmeal)
- 1/2 teaspoon pumpkin pie spice or cinnamon
- desired sweetener- i used 2 packets stevia. 2-3 te too.
- optional toppings- raisins craisins, shredded coconut, granola, seeds, nuts, nut butter
- Carbohydrate 0.26565 g
- Cholesterol 0 mg
- Fat 0.00126 g
- Fiber 0 g
- Protein 0.00126 g
- Saturated Fat 0.00021 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.189 mg
- Sugar 0.26565 g
- Trans Fat 0.000756 g
- Calories 6 calories
Combine all ingredients, except toppings, in a small bowl or jar with a lid. I love using an almost empty jar of almond butter and the smaller mason jars.Cover and refrigerate overnight, or at least 4 hours.Enjoy cold or gently warmed in the microwave. Sprinkle with desired toppings and additional milk, as desired. I like to take my oatmeal out of the fridge about 10-20 minutes before I'm ready to eat. It's chilled, but not super cold.It works great to make several servings at once, to enjoy throughout the week. Prepared oatmeal cups will keep well for about 5 days in the fridge.
