Gut Healthy Pumpkin Pie Overnight Oats
Link to jars
Ingredients: Makes 1 serving
1/2 C rolled oats, gluten free (I use Trader Joe’s brand)
1/4 C dairy free yogurt of your choice, I use coconut yogurt from Cocojune
1/4 C pumpkin puree
1 tbsp maple syrup
1/2 C dairy free milk of your choice
2 tsp chia seeds
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
*Optional 1-2 tbsp plant-based protein powder for extra protein. Depending on the yogurt you use the recipe alone has about 14g of protein and the ideal number for breakfast is 30g. 14g is plenty if you’re using this as a snack or dessert!
Directions:
- In a small mixing bowl combine all your ingredients.
- Pour the mixture into an air tight container. Seal it and refrigerate over night
- I like to add extra protein yogurt on top with cinnamon before serving
