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Pumpkin Pie Overnight Oats (Quitting Cereal – Volume 5)

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Author:

Erin

Published:

February 14, 2014

Updated:

January 26, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

Pumpkin pie in a jar makes me happy 🙂 This was a yummy breakfast for my 5th day of quitting cereal.  Still feeling good…yesterday’s breakfast was filling enough to get me through until a late lunch at the Miami Boat Show.  Now if only I could afford one of those boats…I wouldn’t need to stand around telling rich people to register their EPIRBs to make my job easier lol.
It might be a little late in the year (or early?) for pumpkin, but luckily it’s still canned pumpkin season.  Crisis averted.  Just make sure you get the stuff that is pure pumpkin, not the pumpkin pie filling.  I think we all know pumpkin is good for us, but in case you forgot, here’s a little review – pumpkin is packed with vitamin A and fiber, plus some potassium and vitamin C.  So dig in!

And here’s the cereal comparison for anyone following my cereal quitting campaign:
Cereal – Calories: 452 • Fat: 9 g • Protein: 19 g • Carbs: 81 g • Fiber: 12 g • Sugar: 22 g • Sodium: 378 mg


Pumpkin Pie Overnight Oats
Calories: 348 • Fat: 11 g • Protein: 21 g • Carbs: 45 g • Fiber: 9.4 g • Sugar: 12 g • Sodium: 156 mg • Cholesterol: 1.2 mg


Ingredients:

  • 7 tbsp rolled oats
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup pumpkin puree
  • 1/2 tbsp pure maple syrup
  • 1 tsp chia seeds
  • 1 packet Truvia
  • 1/2 tsp cinnamon
  • Pinch of pumpkin pie spice and nutmeg
  • 2 tbsp non-fat vanilla Greek yogurt
  • 1 tbsp vanilla protein
  • 1 tbsp crushed pecans
Directions:
  1. In a small bowl, combine pumpkin puree, maple syrup, Truvia and chia seeds.  Set aside.
  2. In another small bowl, combine rolled oats, cinnamon, pumpkin pie spice, nutmeg and almond milk.
  3. Layer the oats with the pumpkin mixture in a re-sealable jar or container.
  4. Refrigerate overnight.
  5. Mix Greek yogurt and vanilla protein until smooth.  Top oats with yogurt mixture and garnish with crushed pecans.
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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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One response

  1. Semen Rendi
    August 21, 2014

    Find the latest used and new boats for sale.
    Great used boat deals and prices.
    More here postallads4free.com

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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