What’s better than pumpkin on a fall day?
This recipe is perfect for the cozy autumn morning breakfast & pairs well with a nice hot cup of coffee! This recipe is thick & tastes so similar to a pumpkin pie, but it doesn’t include all the refined sugars. This recipe can be made dairy-free by adding alternative yogurt for added thickness & it still tastes great!
What you’ll need:
½ cup old fashioned rolled oats
½ cup almond milk
½ teaspoon pumpkin pie spice
¼ cup canned pumpkin or homemade pumpkin puree, not pumpkin pie filling
¼ cup plain Greek yogurt or dairy-free alternative
½ Tablespoon chia seeds
1 Tablespoon maple syrup
pinch of sea salt
Optional: top with pecans (we highly recommend)
Place all ingredients in a container & mix well together. Seal with a lid & place in the fridge overnight.
In the morning, take container out of the fridge & stir. You may need to add a little more almond milk, as the oats & chia seeds will soak up the liquid.
Top oats with pecans or any other toppings & serve!
This recipe comes from eatingbirdfood.com, which is loaded with great allergy friendly recipes!
For a step by step video, head over to our social media @Conners.Clinic & get baking!