Overnight Oats Two Ways!

Name: Overnight Oats Two Ways!
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 0.5 cup Rolled Oats; 2 tsp Maple Syrup; 0.5 cup Almond Milk; 0.5 cup Greek Yogurt; 0.25 cup Pumpkin; 1 tsp Pumpkin Pie Spice; 1 tbsp Peanut Butter; 1 tbsp Cocoa Powder

10 mins prepServes 1

This recipe offers two delicious variations of overnight oats: Pumpkin and Chocolate Peanut Butter. Both can be easily made gluten-free by using gluten-free oats and vegan/dairy-free by substituting Greek yogurt with a vegan alternative. They are best served cold but can be heated, and toppings can be added. The prepared oats are good in the fridge for 4-5 days.

1 servings

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To make the basic overnight oats base for one jar, combine 1/2 cup rolled oats, 2 tsp maple syrup, and 1/2 cup almond milk in a jar.

For the Pumpkin Overnight Oats: To the base mixture, add 1/4 cup Greek yogurt, 1/4 cup pumpkin, 1 tsp pumpkin pie spice, and 1 tbsp peanut butter.

For the Chocolate Peanut Butter Overnight Oats: To the base mixture, add 1 tbsp cocoa powder, 1 tbsp peanut butter, and an additional 1/4 cup Greek yogurt (making a total of 1/2 cup Greek yogurt for this variation).

Secure the lid on the jar, shake all ingredients together until well combined. Refrigerate for at least 4-5 hours or overnight until ready to eat. These oats are good in the fridge for 4-5 days.

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Overnight Oats Two Ways!

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