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