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Pumpkin overnight oats in a glass jar topped with chopped walnuts and two tin jars behind it.

Pumpkin Overnight Oats

These pumpkin overnight oats have chia, flaxseed, Greek yogurt and 11 g of fibre per jar. Five minutes to make. From a Registered Dietitian.
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Prep Time 5 minutes
Fridge Time 4 hours
Total Time 4 hours 5 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 329 kcal

Equipment

  • 1 bowl

Ingredients
  

  • 2 cups rolled oats
  • 1 1/3 cups pure pumpkin puree
  • 2 cups soy milk unsweetened
  • 1 cup plain Greek yogurt
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseeds
  • 1 apple diced or grated
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1-2 tbsp maple syrup
  • 1/2 cup walnuts

Instructions
 

  • In a large bowl, combine oats, pumpkin purée, milk and Greek yogurt.
  • Stir in chia seeds, ground flaxseed, diced apple, cinnamon, pumpkin pie spice and maple syrup.
  • Divide evenly between 4 jars or containers.
  • Cover and refrigerate overnight (at least 4 hours).
  • Stir in the morning and add a splash of milk if needed.
  • Top with chopped pecans or walnuts.

Nutrition

Calories: 329kcalCarbohydrates: 38gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 60mgPotassium: 531mgFiber: 11gSugar: 9gVitamin A: 8809IUVitamin C: 10mgCalcium: 257mgIron: 4mg
Keyword Pumpkin
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