Maple Pumpkin Pie Overnight Oats
‘Tis the season for all things pumpkin. Just do me a favor and skip the Pumpkin Spice Latte at Starbucks—a non-fat grande PSL without whipped cream serves up 49 grams of sugar, double the American Heart Association’s recommended daily intake for women. Instead, start your day with this balanced bowl that’s packed with whole grains, fiber, and healthy fats. Best of all, you can prep a big batch of this make-ahead breakfast so you’re set on morning meals for the next few days. Just grab a serving from the fridge on your your way out the door and you’re good to go.
Maple Pumpkin Pie Overnight Oats
RECIPE
Serves: 3
1.5 C organic rolled oats
2 C milk of choice (I used homemade cashew milk)
1/3 C pumpkin puree
1 tbsp ground flaxseed
1 tbsp maple syrup
1 (heaping) tsp pumpkin pie spice
1/4 tsp finely minced fresh ginger (optional)
1/4 C raisins (optional)
1. Combine all ingredients in a bowl.
2. Transfer mixture to a container and refrigerate overnight.
3. In the morning, top with your favorites. If you like things sweet, you’ll probably want to add another drizzle of maple syrup. Above, I added extra maple + a drizzle of Purely Pecans Sweet Potato Pecan Butter. Store in fridge for up to 3 days.