• 1 Rating

Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week. Source: EatingWell.com, September 2018

Sylvia Fountaine
Advertisement

Ingredients

Directions

  • Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.

    Advertisement
  • To serve, top with pumpkin seeds (or pecans), if desired.

Tips

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.

Nutrition Facts

218 calories; 4 g total fat; 351 mg sodium. 40.8 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0