Fall Fridays call for a pumpkin treat of some sort. Of course. Overnight oats, if you haven’t heard of or tried them, are so good and so easy! I actually get excited to open my fridge in the morning and add my toppings. I added pumpkin to this one, because fall, but there are endless options.
It’s a delicious breakfast, but it’s also really healthy and filling. For this pumpkin version, I used GF oatmeal, pumpkin, unsweetened coconut milk and half a banana. You mix all of that up the night before, then the next morning add toppings. I always go for chia seeds and a biggg scoop of almond butter. You’re getting a wide array of vitamins and minerals from the oats and banana and a lot of fiber and healthy fats from your toppings.
This is the perfect breakfast if you are a) someone who rushes around in the morning and doesn’t have time for a nutritious breakfast or b) someone who starts drinking their coffee and puts off making their breakfast for hours on end. ME. Can’t wait for you to try it!
- 1/4 c canned pumpkin puree - not pumpkin pie filling
- 1 banana - sliced thin
- 1/4 c gluten free oats
- 1/2 c milk of choice - I used vanilla unsweetened coconut
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch of salt
- Toppings
- large spoonful of almond butter
- pumpkin seeds
- chia seeds
- The night before, add the pumpkin, milk, oats, banana, cinnamon, salt and vanilla to a mason jar or glass container and stir to combine
- Put a lid on the container and place in the refrigerator overnight
- In the morning, add toppings of choice and enjoy!
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