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Prep Time:10 minsAdditional Time:7 hrs 50 minsTotal Time:8 hrsServings:1Yield:1 servingJump to Nutrition Facts
Prep Time:10 minsAdditional Time:7 hrs 50 minsTotal Time:8 hrsServings:1Yield:1 serving
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:7 hrs 50 mins
Additional Time:
7 hrs 50 mins
Total Time:8 hrs
Total Time:
8 hrs
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cuprolled oats (see Tip)⅓cupunsweetened almond milk (or other nondairy milk)3tablespoonspumpkin puree2teaspoonspure maple syrup½teaspoonvanilla extract¼teaspoonground cinnamonPinch of saltToasted pumpkin seeds or pecans, for garnish
Cook Mode(Keep screen awake)
Ingredients
½cuprolled oats (see Tip)
⅓cupunsweetened almond milk (or other nondairy milk)
3tablespoonspumpkin puree
2teaspoonspure maple syrup
½teaspoonvanilla extract
¼teaspoonground cinnamon
Pinch of salt
Toasted pumpkin seeds or pecans, for garnish
DirectionsCombine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.To serve, top with pumpkin seeds (or pecans), if desired.TipsTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.Originally appeared: EatingWell.com, September 2018
Directions
Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.To serve, top with pumpkin seeds (or pecans), if desired.TipsTip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.
Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.
To serve, top with pumpkin seeds (or pecans), if desired.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.
Originally appeared: EatingWell.com, September 2018
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Nutrition Facts(per serving)218Calories4gFat41gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
