PUMPKIN PIE OVERNIGHT OATS


TOTAL TIME: 5 MINS

SERVINGS: 2

CALORIES/SERVING: 445 CALS


INGREDIENTS

  • 90 Gram rolled oats

  • 120 ml unsweetened almond milk

  • 60 Gram unsweetened coconut yoghurt

  • 80 Gram pumpkin (peeled and diced)

  • 10 ml maple syrup

  • 10 ml vanilla extract

  • 0.5 Teaspoon cinnamon

  • 0.25 Teaspoon ground ginger

  • Pinch nutmeg

  • 50 Gram pecan (chopped)

METHOD

  1. Place a small pot of water on the stove top and bring to the boil. Cook for five minutes or until pumpkin is soft. Drain and mash pumpkin until smooth

  2. Place rolled oats, almond milk, yoghurt, pumpkin puree, maple syrup, vanilla, cinnamon, ginger and nutmeg in a container and mix well to combine all ingredients. Refrigerate overnight

  3. Serve one half of the oats, topped with one half of the pecans

**TIP**

Whilst these oats can be eaten cold, they are delicious when slightly heated before eating


NUTRITION

Serving size 216g

Calories 445 cal

Protein 9.92g

Fat, total 24.87g

- saturated 2.72g

Carbohydrate 42.34g

- sugars 13.59g

Dietary Fibre 8.01g

Sodium 59.82mg



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