I’m not sure why it took me so long to jump on the “overnight oats” bandwagon, but here I am.
Oatmeal is a convenient, nutritious breakfast. Oats are higher in protein than many breakfast cereals (5 grams of protein per half cup of oats), so they help you to maintain your energy for a little while longer. Soaking oats with an acidic liquid such as whey or lemon juice breaks down the phytic acid. This makes them easier to digest, and it gives your gut a break.
But enough science class for today. This Pumpkin Pie Overnight Oats recipe makes a delicious breakfast! You won’t think you’re eating something healthy when you taste these. They’re sweetened with bananas and dates, so you don’t need any added sugar. This recipe is for one serving, but you can make several servings at a time if you’re feeding more than one person. These also make a great snack or lunch item.
Pumpkin Pie Overnight Oats Recipe
½ cup rolled oats
½ cup milk (dairy or non-dairy)
1 tsp. whey or lemon juice
½ tsp. vanilla extract
¼ cup pumpkin puree
2 tbs. mashed banana (about ⅓ medium banana)
2 Medjool dates
⅛ tsp. cinnamon
1 tbs. chopped walnuts, optional
- Place the oats in a medium bowl.
- In a measuring cup, mix together the milk, whey, and vanilla extract.
- In a food processor, combine the pumpkin, banana, dates, and cinnamon. Add the milk mixture and process until smooth.
- Pour the mixture from the food processor onto the oats. Stir to combine and then transfer to a jar.
- Place the jar (covered) in the refrigerator overnight.
- In the morning, enjoy these oats straight from the fridge or warm them on the stove top.
This recipe serves one and it costs $.70 to make. This Pumpkin Pie Overnight Oats recipe tastes like dessert, but this dish is really a healthy breakfast to start your day.