Pumpkin Pie Overnight Oats
Raise your hand (okay…just leave a comment below) if you’re joining me in eating Pumpkin Everything these next few months. #PumpkinEverything
Pumpkin is super filling and satisfying, thanks to its high fiber content, but it’s also low-calorie. So, it’ll fill you up, with plenty of nutrients = energy fuel!
Pumpkin also contains beta carotene, which converts to a BIG dose of vitamin A when we eat it (that bright orange color!) Vitamin A keeps our eyes healthy and boosts our bodies’ immunity to sickness and disease.Eating pumpkin can keep us looking younger too, thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
As these oats soak overnight, their digestibility greatly improves.
Overnight as they soak, the starches break down which improves digestibility and the natural phytic acid (which all plants contain) is greatly reduced that makes them more easily absorbed by your body!
I think these would also be great with chopped walnuts or pecans, and even a few raisins stirred in. So use your favorite ad-ins and make them YOUR OWN
Pumpkin pie filling and pumpkin puree often sit in cans, or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin puree that can also be made at home (very easily) should say ONLY Pumpkin on the ingredients label.
Pumpkin pie filling often has many ingredients, one of which is SUGAR.
So, flip those cartons over and READ the ingredients.
We want pure pumpkin puree with nothing added.makes 4 servings
- 2 cups old fashioned rolled oats (not steel cut)
- 2 cups unsweetened almond, or coconut milk
- 1/2 cup pure organic pumpkin puree
- 2 tsp pumpkin pie spice, no sugar added
- 2 tsp pure vanilla extract
- 4 Tbsps chia seeds
- 2 Tbsps maple syrup or raw honey or stevia to taste
- 2 Tbsps pumpkin seeds/pepitas, garnish
- 1 Tbsps flax seed, garnish
- In a large bowl place all ingredients except pumpkin and flax seeds and whisk until everything is well combined.
- Divide your oats mixture among 4 small mason jars, sprinkle with your pumpkin and flax seeds.
- Seal and refrigerate overnight for up to five days.
- Before serving, give it all a big stir, and eat up! (and YES they are eaten cold, just like pudding…just try it!) Enjoy!