Tuesday, October 11, 2011

80--- Pumpkin Pie Overnight Oats

This is a twist on my Overnight Oats recipe. Who wouldn't want to eat pumpkin pie for breakfast? You can have all of the flavor PLUS fiber and healthy whole grains.

Note: several people commented that their Overnight Oats stuck to the sides of their slow cookers. Some crock pots LOW setting may run a little hotter than others (you know who you are). If this is you, here is your solution: place oat mixture into a soup pot or other heat-safe bowl. Fill up your crock pot halfway with water. Place the bowl into the water and cook your oats in this "hot water bath". OR you can spray the sides of your crock pot with cooking spray and hope that this is enough for them not to stick.

Pumpkin Pie Overnight Oats
Serves 4

1 cup steel cut oats
4 cups water
1/2 cup almond milk
1 cup canned pumpkin
1 tsp pumpkin pie spice
2 Tbsp maple syrup
2 Tbsp honey
1/4 cup sliced almonds

Combine all ingredients into a crock pot and cook on LOW for 5 hours. Use your KEEP WARM setting (which mine switches to automatically) for the remainder of the night (so that you can get your full 7-8 hours).

Garnish with a sprinkle of brown sugar and additional sliced almonds, if desired.

Nutrition Info per 1 1/2 cup serving: 273 calories, 5.5 g fat, 8 g protein, 45 g carbohydrates, 7 g fiber

3 comments:

  1. I am in total pumpkin mode and I love oats... very excited to make this!!

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  2. I love pumpkin!
    I love the combination of ingredients..must try it!

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  3. I'll try this tonight, thank you!

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