Pumpkin Pie Overnight Oats
This gluten-free Pumpkin Pie Overnight Oats is like having dessert for breakfast! Creamy oats, crunchy pecan nuts, and packed with pumpkin pie flavour.
Serving: 2
Ingredients
- 100 g rolled oats, I use gluten-free oats
- 75 g pumpkin puree
- 100 ml fresh whole/semi-skimmed milk
- 4 tablespoon pecan nuts, chopped
- 2 tablespoon pumpkin pie spice mix
- 2 tablespoon maple syrup
- Toppings:
- 1 teaspoon pecan nuts, chopped
- ½ teaspoon maple syrup
- 1 teaspoon pumpkin seeds, chopped
Instructions
- Whisk together all ingredients in a medium-sized mixing bowl. Divide the mixture between two jars with an air-tight lid.
- Close and refrigerate for at least 4 hours, but best overnight.
- Top with extra maple syrup and chopped pecans if desired, then serve.
Notes
* To make your own pumpkin spice mix, simply mix together the following ingredients:
3 tablespoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
3 tablespoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.