4 Serving
Breakfast
Almond Butter Overnight Oats
with Pear & Pumpkin Seeds
SERVINGS
PREP & COOK TIME
5 min
CALORIES
360
FAT
13g
CARBOHYDRATES
53g
PROTEIN
10g
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INGREDIENTS
- 2 cups gluten-free rolled oats
- 2 cups non-dairy milk (not included)
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 Bartlett pear, diced
- 1/4 cup pumpkin seeds
- Non-dairy milk*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (almond)
SERVINGS
PREP & COOK TIME
5 min
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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