First off, I want to say Happy Birthday to a very special lady upstairs who I miss so much – my Grandma. She left us over two years ago and I just wanted to wish her a wonderful day; I know she’s up there having a drink and smiling down on us. The sun is shining today because of you. I love you and miss you!!
Onto today’s post…OK so two things happened…
1. I am obsessed with overnight oats.
2. I have yet another craving for pumpkin!
I’m sorry to hit you with another pumpkin post but for some reason I am craving this stuff like a madman–madwoman–you get me, right?!
I know you’ve all seen a billion recipes for overnight oats on Pinterest, so I thought I’d give you another one to pin to those boards. I just love the convenience of overnight oats, make it before bed, wake up to breakfast – boom. Can it get any easier than that?? Nope, didn’t think so.
I heated up some diced apple to top this one…pretty tasty on this beautiful spring morning 🙂
Pumpkin and Apple Overnight Oats
1/4 cup dry gluten-free oats
1/4 almond milk
1/4 cup soy yogurt
1/2 cup 100% pumpkin puree (no sugar added!)
1/2 Tbsp of maple syrup or agave or honey
1/2 tsp of pumpkin pie spice
1/2 apple, diced, sprinkle with cinnamon
Mix everything but the apple in a bowl and refrigerate over night. In the morning, dice up half an apple, sprinkle with cinnamon and heat up for 30-45 seconds, then add to the refrigerated oats as a topping.
262 Calories, 51g Carbs, 5g Fat, 8g Protein, 26g Sugar, 56mg Sodium
*I realize this is a bit high in sugar for some people, that is mostly due to the apple and maple syrup. You can substitute another form of sweetener and swap the apple for half a banana or berries.