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Pumpkin Pie Overnight Oats
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Recipe by The Real Food Dietitians

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Pumpkin Pie Overnight Oats

Oatmeal isn’t just for breakfast! Pack these overnight oats into an insulated container, or a lunch box with ice pack, for a hearty lunch. Who doesn’t love pie for lunch?

10 MIN PREP
10 MIN +OVERNIGHT COOK
480 MIN TOTAL
2 servings
Ingredients
1 cup old-fashioned rolled oats
½ cup Organic Valley Grassmilk® Milk
View Product
Pumpkin Puree
½ cup pumpkin puree
Pumpkin Puree
A glass bottle of maple syrup.
1 tablespoon pure maple syrup
A glass bottle of maple syrup.
A bowl of whole wheat flour.
1 tablespoon flax meal or chia seeds (or ½ tablespoon of each)
A bowl of whole wheat flour.
Pumpkin Pie Spice
2 teaspoon pumpkin pie spice
Pumpkin Pie Spice
A small bowl of salt.
Pinch of salt
A small bowl of salt.
Pecans
Toasted pecans and dried cranberries for topping
Pecans

Directions

In a bowl, whisk together rolled oats, Organic Valley Grassmilk®, pumpkin puree, pure maple syrup, flax meal or chia seeds, pumpkin pie spice and pinch of salt.
Divide into two jars.
Seal jars and refrigerate for at least 4 hours or overnight.
Add toppings just before eating.
© The Real Food Dietitians 2024. All rights reserved.
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