This week’s Menu Monday is perfect for fall and our cooler temperatures! These Peanut Butter Pumpkin Pie overnight oats will have you fueled up and ready to face the day!
Ingredients
- 1 cup gluten free rolled oats
- 1¼ cups unsweetened or lightly sweetened vanilla almond milk
- ¾ cup pumpkin
- ½ cup PB2 powdered peanut butter
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 tbsp maple syrup
Directions
- Add all of the ingredients to a bowl and mix well to combine.
- Place in jars or a sealed container in the refrigerator overnight or for a minimum of 3 hours.
- Serve cold or warm up before serving.
Notes
Optional: Top with dairy or non-dairy whipped cream and a sprinkle of pumpkin pie spice. Nutrition info does not include toppings.
Nutrition Information
Serving size: ⅓ recipe Calories: 276 Fat: 5.4 Saturated fat: .3 Carbohydrates: 46.6 Sugar: 17.6 Fiber: 7.5 Protein: 12.3
Click here for the original recipe. We hope you enjoy this hearty and delicious oats! They will be the perfect start to any day! Happy Cooking!
