Sunday, October 28, 2012

Overnight Pumpkin Pie Oat Yogurt

Sick of pumpkin recipes?!  I hope not!  This may not be the end either - I might just have a few more pumpkin recipes I am working on.  This fall season I can not seem to get enough pumpkin.

Overnight oatmeal and muesli recipes have been increasing in popularity recently. I love the idea of making nutritious breakfast options in advance. These recipes are thus perfect for those of us with hectic morning schedules. For some muesli may be a new word - museli is a mixture of cereals, nuts, and fruits typically served with milk for breakfast.  Today's recipe is not quite a museli as it lacks both nuts and fruit, although both could easily be added.  I decided to keep it plain and simple and only add oatmeal to the pumkin and yogurt mixture. 

The most important addition to this recipe are the toppings!  I choose to go with pumpkin seeds and mini chocolate chips.  Numerous topping options are available - a few to name include nuts, seeds, chocolate, dried fruit, or fresh fruit.  So many options! 


6 oz fat free vanilla yogurt
1 tablespoon + 1 teaspoon pumpkin puree
3 tablespoons low fat milk
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ cup oats (uncooked)
Optional (toppings): pumpkin seeds, nuts, mini chocolate chips, raisins

1.     Mix yogurt and milk; add pumpkin puree; add spices, add oats (do not add toppings)
2.     Refrigerate for at least 2 hours
3.     Top with toppings before eating

Servings: 1• Calories: 175.2 kcal • Protein: 9.2 g  •  Sodium: 104.4 g • Carbs: 32.7 g • Fat: 1.3 g • Fiber: 2.2 g • Sugar: 13.8 g

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