Easy Pumpkin Pie Overnight Oats
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 ml Milk
- 100 g Pumpkin Puree
- 15 g Peanut Butter
- 1 tbsp Maple Syrup
- 50 g Rolled Oats (Old fashioned oats)
- 1 tsp Vanilla Extract
- ยฝ tsp Cinnamon
- ยฝ tsp Ground Ginger
- โ tsp Nutmeg
- 1 tbsp Pumpkin Seeds
Method
- Place the milk, pumpkin purรฉe, peanut butter, maple syrup, vanilla extract, cinnamon, ginger and nutmeg in a mixing bowl. Stir until evenly combined.
- Add the rolled oats and mix thoroughly, scraping around the sides and bottom of the bowl.
- Divide between two small jars or containers. Cover and refrigerate for at least 6 hours, or overnight.
- Stir before serving, adding a splash of milk if needed. Divide the pumpkin seeds between the portions and add extra maple syrup to taste, if desired.