Pumpkin Overnight Oats
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
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 jar
Per Serving:
218 calories; protein 5.9g; carbohydrates 40.8g; dietary fiber 6g; sugars 10.9g; fat 4g; saturated fat 0.6g; vitamin a iu 7316.2IU; vitamin c 2mg; folate 25mcg; calcium 201mg; iron 2.3mg; magnesium 54mg; potassium 290.4mg; sodium 350.9mg; thiamin 0.2mg; added sugar 8g.
Exchanges:
2 starch, 1/2 other carbohydrate