Here’s another healthy, nutritious Overnight Oats recipe. The last recipe was Easy Peasy Banana and Coconut Overnight Oats, this one is Pumpkin, Cinnamon and Walnut – who said you can’t have vegetables for breakfast? This recipe packs a nutritious punch and keeps me full for hours. It’s so easy to make and can be whipped up pretty quickly, as long as you have pumpkin puree to hand. Pumpkins are in season here at the moment so I bought a butternut pumpkin last week for 29 cents a kilo. I cooked the whole thing and pureed it, keeping the puree in the freezer in 1 cup batches. This means it’s easy to add to sauces, overnight oats and muffins. I also cooked up some carrot and pumpkin mini-muffins for the girls and they went down a treat.
1/4 cup rolled oats
1/4 cup milk (any milk is fine, I used skim)
1/2 cup full-fat non-sweetened Greek yoghurt
1/2 cup pumpkin puree
1 tbsp chia seeds
1/2 tsp cinnamon
- Mix all the ingredients together in a container, put the lid on and store in the fridge overnight. This amount was enough for two breakfasts for me.
- In the morning sprinkle with some cinnamon and walnuts
Let me know what Overnight Oat recipes you enjoy…