Pumpkin Pie Dark Chocolate Overnight Oats
Bring in pumpkin season with this delicious chocolate pumpkin pie overnight oats for breakfast.
Tastes like a dessert, so indulge.
Pumpkin Pie Overnight Dark Chocolate Overnight Oats
Serving: 1
Ingredients:
½ Cup Gluten-Free Old-Fashioned Rolled Oats
½ Cup Cashew Milk (Blend 2 Tablespoons Cashew Butter with 8 ounces of water)
¼ Cup Dark Chocolate Chips
¼ Cup Organic Canned Pumpkin Puree
1 Teaspoon Chia Seeds
½ Teaspoon Pumpkin Pie Spice
½ Tablespoon Pure Maple Syrup
A handful of Pepitas for topping
Instructions:
Combine dry ingredients in a small mixing bowl and stir.
Add Cashew Milk
Stir to mix together
Place mixture in a pint size mason jar with a lid
Place jar in refrigerator and leave overnight
In the morning, top the mixture with pepitas and enjoy a delicious breakfast.
I love “Pumpkin Season”. We have pumpkin fields where we go pumpkin picking. The kiddos usually choose the biggest pumpkin they can carry and we’ll come home and let the decorating begin.
While they’re outdoing each other with choosing the biggest-baddest pumpkin in the field, I’m looking for pumpkins to use for cooking.
From pumpkin pie to baked stuffed pumpkin, I can serve pumpkin all season long.
You can too. While the decorating is in progress, grab my “Pumpkin Perks” to discover why pumpkins aren’t just for decorating.
Request your copy today and I’ll send you my favorite stuffed pumpkin recipe.
Click the image below to request your copy.
