Spice up your breakfast with pumpkin overnight oats
Prep these before bed to have a nutritious grab-and-go breakfast ready in the morning. Pumpkin is a fantastic source of Vitamin A, in addition to providing a handful of minerals including calcium and potassium.
As an added bonus, if you make your own pumpkin puree, toast the seeds to get a generous source of zinc. This is the same mineral that’s found in throat lozenges to help you fight off a sore throat.
- ½ cup Rolled Oats
- ¼ cup Pumpkin puree
- ¼ heaping teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt
- 1 tablespoon Pure maple syrup
- 1 tablespoon Warm tap water
- 1 teaspoon HANAH ONE
- ½ cup Almond milk (or any milk of choice)
Optional Add Ins:
- 1-2 tablespoons chia, hemp or ground flax seeds
- ¼ c Greek yogurt
Add oats through maple syrup to a jar (plus any optional add ins, listed above). Put the warm water and HANAH ONE in 1 cup measuring cup and whisk to combine. Add milk to the HANAH ONE and water mixture until just above the ½ cup mark and stir combine. Pour over the oat mixture. Cover with lid and shake to combine. Let sit in fridge for at least 8 hours or overnight. Give it a good stir before eating and top with chopped pecans, toasted coconut or a scoop of yogurt. Enjoy!
Yield: 1 serving
Original Recipe by Uriell Carlson, RDN. Owner, Whole Life Nutrition.
Statements throughout this publication have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease process.
Like this post? Share it!