Pumpkin Pie Overnight Oatmeal
Nutritional Content Does Not Include Sweetener
Calories 232 (14% from fat)
Fat 3.5 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 6 mg.
Sodium 73 mg.
Carb. 32 gram
Fiber 7.5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 17 gram
1/3 cup rolled oats
1/3 cup fat free milk - You can use any milk like pea, almond or oat milk.
(We used Fairlife Fat Free Milk because it's higher in protein and lower in sugar.)
1/3 cup pumpkin puree (NOT pumpkin pie filling.)
1/3 cup fat free plain Greek yogurt
(We used Fage Total 0% Milkfat Greek Yogurt.)
1/2 Tbsp. chia seeds
1/2 tsp. pumpkin pie spice or cinnamon
1/2 tsp. vanilla or almond extract
sweeten to taste with sugar free product like Splenda, stevia, sugar free syrup or sugar free honey.
(Our tasting panel preferred 2 tablespoons of Honey Tree's Sugar Free Imitation Honey.)
This is a make-ahead breakfast that tastes like the holidays. It's got the healthy probiotics from Greek yogurt, twice the protein and 25 percent less sugar than our previous pumpkin pie oatmeal. You can make a couple in advance for convenience and have one ready when you wake up in the morning. In under two minutes, you have a piping hot taste of the holiday.
This will stay good in the refrigerator for about five days.
1. Combine all the ingredients, except toppings, into a small bowl or dish with a lid. Mix together.
2. Cover and put in the refrigerator for at least 4 hours, but preferably overnight.
3. Stir in topping to sweeten it up.
4. You can eat it cold or heat it. Our panel preferred the hot version. Heat it on high for 45 seconds, then take out of the microwave and stir. Put it back in for another 45 seconds, stir and enjoy.
Yield: 1 Serving