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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 <600 Calories Soy-Free
SERVINGS
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. 2 ¼ cups non-dairy milk (not included)
  5. 10.6 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  6. ¼ cup pecans
  7. 2 ¼ cups non-dairy milk*
  8. Salt*
  9. *Not included
  10. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut, pecan)
SERVINGS
PREP & COOK TIME
5 min
CALORIES
300
FAT
11g
CARBOHYDRATES
44g
PROTEIN
7g

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 yogurt and pecans.

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