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  • Andrea Tavares

MRS. MARIA’S WEEKLY RECIPE:PUMPKIN OVERNIGHT OATS IN A JAR

1 Jar: 269 Cals

10 Protein

40.5 Carbs

12 Fats

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

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

  1. Combine the oats and 1/2 cup of the milk in a jar.

  2. Stir in the pumpkin butter, chia seeds and spices.

  3. Cover jar, shake and refrigerate overnight.

  4. The next morning remove it from the refrigerator and let it sit on the counter for 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



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