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Pumpkin Pie Overnight Oats with Pecans & Vanilla Yogurt
4 Serving Breakfast

Pumpkin Overnight Oats

with Pecans & Vanilla Yogurt

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
300
FAT
11g
CARBOHYDRATES
44g
PROTEIN
7g

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INGREDIENTS

  1. 4 tbsp pumpkin powder
  2. 2 cups gluten-free rolled oats
  3. ½ tsp pumpkin pie spice
  4. 2¼ cups non-dairy milk*
  5. ¼ cup pecans
  6. 10.6 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  7. Salt*
  8. *Not included
  9. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut, pecan)
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
300
FAT
11g
CARBOHYDRATES
44g
PROTEIN
7g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the oats

Add pumpkin powder, oats, pumpkin pie spice, non-dairy milk, and a pinch of salt to a large bowl or container with a lid. Stir, cover, and refrigerate oats overnight or for at least 8 hours.

2
Serve

Divide the pumpkin pie overnight oats between 4 serving dishes. Top with pecans and yogurt.

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