Pumpkin Gingersnap Overnight Oats

Pumpkin Gingersnap Overnight Oats
Print Recipe
TOTAL TIME :0minutes10minutes8hours
  • 3/4 cup rolled oats (look for certified GF if needed)
  • 1 cup canned full fat coconut milk
  • 1/2 cup plain yogurt
  • 1/4 cup water
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons maple syrup (plus more to taste)
  • 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
  1. 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
  2. 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
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