Laura Lea's Pumpkin Gingersnap Overnight Oats - WSMV News 4

Laura Lea's Pumpkin Gingersnap Overnight Oats

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Pumpkin Gingersnap Overnight Oats


    3/4 cup rolled oats (look for certified GF if needed)
    1 cup canned full fat coconut milk
    1/2 cup plain yogurt
    1/4 cup water
    1/2 cup canned pumpkin puree
    2 tablespoons maple syrup (plus more to taste)
    1 tablespoon molasses
    2 tablespoons unsalted, unsweetened almond butter
    1 teaspoon cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon nutmeg
    1/4 teaspoon sea salt
    1/4 cup chia seeds

DIRECTIONS

    In a large mixing bowl, whisk together everything except chia seeds. Stir in chia seeds. Taste for sweetness and add accordingly. Pour approximately 3/4 cup mixture into 4 bowls or jars, or 1 cup into 3 bowls or jars. Cover and refrigerate 8 hours, or overnight. Enjoy with toppings of choice: granola, toasted coconut flakes, extra almond butter, maple syrup or yogurt, chopped apples, bananas or pears
    If you're deciding between 3 or 4 servings, note that 4 servings are 361 cals each and 3 servings are 481 cals each. I personally make 3 servings and it keeps me full until lunch. The 4-serving portions leave me needing a mid-morning snack. 361 calories for 3 servings

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