PUMPKIN PIE

INGREDIENTS

  • 1/4 cup organic quick oats*
  • 1/2 cup unsweetened milk of choice, I like oat milk
  • 2 tbsp pumpkin butter, (use less if store bought)
  • 1 tsp chia seeds
  • pinch cinnamon
  • pinch pumpkin pie spice

Topping:

  • 1/4 sliced banana, freeze the rest for smoothies
  • pinch cinnamon
  • pinch pumpkin pie spice
  • 1 tbsp raw hulled pecans, pepitas, walnuts, or any nut
  • whipped cream or dairy free cream (optional), for topping

INSTRUCTIONS

  • Combine the oats and 1/2 cup of the milk in a jar.
  • Stir in the pumpkin butter, chia seeds and spices.
  • Cover jar, shake and refrigerate overnight.
  • The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).
  • Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!

NOTES

*For gluten-free be sure to use gluten free oats.

Serving: 1jar, Calories: 269kcal, Carbohydrates: 40.5g, Protein: 10g, Fat: 12g, Saturated Fat: 0.5g, Sodium: 165.5mg, Fiber: 10g, Sugar: 16g Blue Smart Points:7 Green Smart Points:7 Purple Smart Points:4 KEYWORDS:pumpkin breakfast, pumpkin oatmeal, pumpkin overnight oats, pumpkin pie overnight oats, pumpkin spice overnight oats

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