Wednesday, March 6, 2019
Thanksgiving is right around the corner, so I guess it’s a good thing I’m still crazy for pumpkin everything. With all of the pumpkin dessert baking; I’m sure many of you will have plenty of leftover pumpkin puree. You’ll love this easy, yummy breakfast recipe- perfect for not wasting any of that lovely pumpkin deliciousness.
An easy, healthy, absolutely scrumptious breakfast that can be thrown together the night before, and is ready when you are in the morning. This pumpkin pie overnight oatmeal is sure to spice up the most important meal of the day!
prep time: 5 MINS
total time: 4 HRS
A quick and easy, no cooking required, make-ahead breakfast with my favorite Fall flavors!
INGREDIENTS
- 1/3 cup old-fashioned rolled oats (gluten-free, if needed)
- 1/3 cup unsweetened vanilla almond milk (any milk works)
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup plain or vanilla Greek yogurt
- 1/2-1 tablespoon Chia seeds (optional, but works well to thicken the oatmeal)
- 1/2 teaspoon pumpkin pie spice or cinnamon
- 1/2 teaspoon vanilla or almond extract
- desired sweetener- I used 2 packets Stevia. 2-3 teaspoons honey or maple syrup would work well too.
- optional toppings- raisins, craisins, shredded coconut, granola, seeds, nuts, nut butter
INSTRUCTIONS
Get the instruction @ www.kimscravings.com
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