Pumpkin Overnight Oats
Fall calls for pumpkin overnight oats! This pumpkin cheesecake overnight oats recipe is made with rolled oats, chia seeds, Greek yogurt, pumpkin puree, and a little maple syrup.
Prep 2 hours
Cook 0 minutes
Total 2 hours
Fat 19
Carbs 51
Protein 13
Yield 2
Ingredients
- 1 cup old fashioned rolled oats
- 1/4 cup pumpkin puree
- 2 tablespoons drippy almond butter
- 2 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon chia seeds
- 1 cup plain, unsweetened almond milk
- 1/4 cup nonfat Greek yogurt
Instructions
- Place all the ingredients for the pumpkin cheesecake overnight oats into a large bowl or container. Mix to combine.
- Cover the container and place in the refrigerator for at least 2 hours or overnight.
- In the morning, mix overnight oats and add milk as needed to thin things out depending on how thick you like it. Eat immediately.
Nutrition Facts
Calories: 377kcal | Carbohydrates: 51g | Protein: 13g | Fat: 19g | Fiber: 9g | Sugar: 16g