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Friday, October 30, 2015

Pumpkin Maple Overnight Oats

I made spur-the-moment pumpkin overnight oats to eat for breakfast today and it was simple and delicious!


What you need: 
1/2 cup rolled, steel-cut oats (optional: gluten free)
1/2 cup almond milk
1/4 cup canned pumpkin puree
1/4 tsp cinnamon
maple syrup


Mix all of the ingredients except the maple syrup into a cup with a lid. 
Wake up, drizzle maple syrup on top. 
(Adding granola would taste great on top too!)


Enjoy and feel like you're having dessert for breakfast. 


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