Pumpkin Gingersnap Overnight Oats
These delicious make-ahead breakfasts are everything you love about fall, and they are also chock-full of protein, fiber and nutrients. These will make you so excited for cool, cozy mornings!
Ingredients
- 3/4 cup rolled oats
- 1 cup canned full fat coconut milk
- 1/2 cup plain yogurt
- 1/4 cup water
- 1/2 cup canned pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon molasses
- 2 tablespoons unsalted unsweetened almond butter
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/4 cup chia seeds
Instructions
- In a large mixing bowl, whisk together everything except chia seeds. Stir in chia seeds. Taste for sweetness and add accordingly. Pour approximately 3/4 cup mixture into 4 bowls or jars, or 1 cup into 3 bowls or jars. Cover and refrigerate 8 hours, or overnight. Enjoy with toppings of choice: granola, toasted coconut flakes, extra almond butter, maple syrup or yogurt, chopped apples, bananas or pears
- If you're deciding between 3 or 4 servings, note that 4 servings are 361 cals each and 3 servings are 481 cals each. I personally make 3 servings and it keeps me full until lunch. The 4-serving portions leave me needing a mid-morning snack. 361 calories for 3 servings
