Pumpkin Overnight Oats

All Recipes

Breakfast

4 servings

2 cups Gluten Free Oats

2 cups Unsweetened Almond Milk

2 cups Pureed Pumpkin

2 tbsps Chia Seeds

2 tablespoons of Almond Butter

2 tablespoons of Maple Syrup

1 tbsp Pumpkin Pie Spice

1/2 cup Pecans (toasted and chopped)

In a large bowl, combine the oats, almond milk, almond butter, pumpkin puree, chia seeds, maple syrup
and pumpkin pie spice. Mix well. Cover and store in the fridge overnight or until set.
Once set, divide into glass jars and top with chopped pecans.

You can use cinnamon in place of pumpkin spice.

Print Recipe