Peanut Butter Pumpkin Overnight Oats
This peanut butter pumpkin overnight oats recipe is one of those breakfasts you’ll love to meal prep ahead of time. Imagine how happy you'll be to wake up to a chilled, delicious, and nutritious bowl of pumpkin pie overnight oats. They are loaded with healthy fats, fiber, protein, and veggies to start your day! You’ll love this make ahead breakfast!
Ingredients
- 1 ripe banana
- 1/4 cup natural peanut butter
- 3/4 cup canned pumpkin, (canned)
- 1 cup rolled oats
- 2 tbsp chia seed
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/8 tsp sea salt
- 2 cups unsweetened almond milk, (reduce to 1.5 cups for a thicker texture) (here’s how to make almond milk at home)
- 2 scoops collagen peptides, (optional)
Instructions
- In a bowl, mash the banana fully.
- Mix in the peanut butter, pumpkin purée, oats, chia seed, vanilla, pumpkin pie spice, cinnamon, and sea salt. Stir to combine.
- Pour in the almond milk and stir until fully combined.
- Pour into 2 mason jars, bowls, or an airtight container. Add a lid or plastic wrap, and allow to sit in the fridge overnight (or at least for 2 hours). When the liquid absorbs into the pumpkin oatmeal you'll be left with a pudding-like consistency.
Video
Nutrition
Calories: 559kcal, Carbohydrates: 63g, Protein: 26g, Fat: 24g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 155mg, Potassium: 603mg, Fiber: 16g, Sugar: 11g, Vitamin A: 14345IU, Vitamin C: 9mg, Calcium: 130mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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