Creamy collagen peanut butter pumpkin overnight oats, perfect for a cold breakfast after refrigerating overnight. This recipe uses up leftover pumpkin and is enhanced with collagen for bone and joint health.
1. In an old, almost empty jar of peanut butter, combine 1/2 cup gluten-free oats, 1 cup unsweetened almond milk, 1 scoop collagen, 2 spoonfuls of pumpkin puree, and a generous amount of cinnamon.
2. Refrigerate the mixture overnight.
3. The next morning, shake up the oats and transfer into a bowl.
4. For the cinnamon apples topping: Coat apples in ghee and cinnamon, then sauté on low heat until tender.
5. For the roasted spaghetti squash seeds topping: Coat seeds with cinnamon and coconut sugar, then roast at 350°F (175°C) for 25 minutes.
6. Top the overnight oats with the sautéed cinnamon apples, yogurt (e.g., Siggi's), berries, roasted spaghetti squash seeds, granola, and cacao nibs.
