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Gluten Free Dairy Free Pumpkin Overnight Oats

<p>Easy and yummy breakfast packed with nutrients and fall flavor.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 cups Milk, Dairy Free
  • 1/4 cups Pumpkin, Canned
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Flaxseed, Ground
  • 1 teaspoon Pumpkin Pie Spice
  • 2 tablespoons Maple Syrup
  • 1 1/2 cups Rolled Oats, Gluten Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup
  • 244 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 63mg Sodium
  • 42g Total Carb
  • 6g Fiber
  • 7g Total Sugars (Includes 6g Added Sugars)
  • 6g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine milk, pumpkin, vanilla, flax seed and pumpkin pie spice. Mix well.
  2. Add maple syrup and oats. Mix until well combined.
  3. Cover and store in the fridge overnight.
  4. Remove desired portion and heat through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine milk, pumpkin, vanilla, flax seed and pumpkin pie spice. Mix well.
  2. Add maple syrup and oats. Mix until well combined.
  3. Divide among indicated number of freezer bags. Remove air, label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat for 30-45 seconds in microwave until warm.

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