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Pumpkin Overnight Oats
Pumpkin Overnight Oats are a great breakfast on-the-go. (Photo: Karina Arnold)
Karina usually makes overnight oats the night before she expects a busy morning. Overnight oats are always great breakfast on-the-go. She usually makes almond butter with strawberries and bananas, but she tried this pumpkin combination for fall!
½ cup rolled oats (Karina uses plain Mad Hectic Oatmeal)
¼ cup milk
¼ cup pumpkin puree
1 Tbsp. chia seeds
1 Tbsp. cinnamon or pumpkin spice
½ banana
1 Tbsp. pecans
Use container with a lid and add oats, puree, seeds and milk, then stir. Then add cinnamon and banana slices on top. Cover and refrigerate for at least 12 hours. Karina usually prepares this the night before and eats it for breakfast the next day. Garnish with pecans and more cinnamon when ready. Note: Rather than adding the pecans before refrigeration, add them before eating to prevent soggy pecans.
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