4 Serving
Breakfast
Almond Butter Overnight Oats
with Pear & Pumpkin Seeds
Cook Time
4 Servings | 5 min
Nutrition (per serving)
CALORIES
360
FAT
13g
CARBOHYDRATES
53g
PROTEIN
10g
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INGREDIENTS
- 1 tbsp toasted sesame oil
- 1 zucchini, cut into 3-inch long wedges
- 2 tbsp seasoned rice vinegar (divided)
- 1 tbsp white sesame seeds
- 1/4 cup vegan mayo
- 2 tsp crushed Aleppo pepper
- 2 pretzel burger buns
- 2 Actual Veggies®️ Purple Burgers
Allergens: tree nut (almond)
Cook Time
4 Servings | 5 min
Nutrition (per serving)
CALORIES
360
FAT
13g
CARBOHYDRATES
53g
PROTEIN
10g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats
Combine oats, non-dairy milk, almond butter, maple syrup, cinnamon, and a pinch of salt in large bowl or container with lid. Stir well to mix in almond butter. Cover and refrigerate oats overnight or for at least 8 hours.
2
Serve
Divide overnight oats between 4 serving dishes. Top with pear and pumpkin seeds.
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