Low FODMAP Pumpkin Pie Overnight Oats
Rolled oats, pumpkin puree, chia seeds, maple syrup, and spices combine to make it taste like you are eating pumpkin pie for breakfast. Topped with toasted pecans for a filling morning meal.
Servings 1 person
Ingredients
- 1/2 cup rolled oats
- 1 tablespoon chia seeds (I use ground)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 pinch ground cloves
- 1 pinch salt
- 1/2 cup lactose-free milk (almond milk for vegan)*
- 2 tablespoons pumpkin puree
- 1 1/2 teaspoons pure maple syrup
- 2 tablespoons chopped toasted pecans
Instructions
- In a glass jar with a lid, combine the oats, chia seeds, cinnamon, ginger, cloves and salt.
- Add the milk, pumpkin puree, and maple syrup.
- Either stir well to combine, or tightly secure lid and shake vigorously.
- Refrigerate overnight.
- Sprinkle with pecans before enjoying the next morning.
Notes
*If using unsweetened almond milk, you may want to add more maple syrup to taste.