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Almond Butter Overnight Oats with Pear & Pumpkin Seeds
4 Serving Breakfast

Almond Butter Overnight Oats

with Pear & Pumpkin Seeds

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium
Cook Time
4 Servings  |  5 min

Nutrition (per serving)

CALORIES
360
FAT
13g
CARBOHYDRATES
53g
PROTEIN
10g

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INGREDIENTS

  1. 1 tbsp toasted sesame oil
  2. 1 zucchini, cut into 3-inch long wedges
  3. 2 tbsp seasoned rice vinegar (divided)
  4. 1 tbsp white sesame seeds
  5. 1/4 cup vegan mayo
  6. 2 tsp crushed Aleppo pepper Spicy
  7. 2 pretzel burger buns
  8. 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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