The Food Pharmacy
  • Home
  • About Us
    • Contact Us
    • Media Gallery
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • v-dog
    • Virtual Library
  • v-dog
  • Español
  • Home
  • About Us
    • Contact Us
    • Media Gallery
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • v-dog
    • Virtual Library
  • v-dog
  • Español
ABSOLUTELY delicious

Recipes

Pumpkin Spiced Overnight Oats

4/30/2019

Comments

 
Picture

Pumpkin Spiced Overnight Oats

Breakfast, Snacks

Prep Time: 5 min Cook Time: 30 min Difficulty: Easy Servings: 1 Source: The Food Pharmacy

Description


Ever since being introduced to the world of overnight oats with pumpkin and spices this recipe has been a favorite! These oats will sustain you for hours and make a delicious snack or dessert.

Ingredients

2 cups unsweetened non-dairy milk

1 tsp pumpkin pie spice

4-6 pitted dates

2 Tbsp raisins

1 tsp pumpkin pie spice

2 cups pumpkin puree

2 cups rolled oats

Directions

1. Blend the almond milk with the dates, raisins, and pumpkin pie spice.
2. Combine the blended milk with the pumpkin puree and oatmeal in a medium bowl.
3. If the mixture is too thick, add a little more non-dairy milk.
4. Cover and let sit in the refrigerator for at least an hour or overnight.
5. Enjoy cold or warm.

Notes

Tips: I always double or triple the recipe and store the leftovers for the rest of the week. This makes a delicious snack or even dessert. You may substitute the pumpkin with sweet potatoes.

This recipe was inspired by Elisa Burgos

Back to Recipes


Comments

    Picture

    Categories

    All
    Baked Casseroles
    Beverages
    Bowls
    Breakfast
    Burgers
    Condiments
    Desserts
    Egg Replacements
    Español
    Fruit
    Gluten Free
    Granola
    Hot Cereal
    Hummus And Pates
    Main Courses
    Mayo
    Meat Alternatives
    Pancakes
    Pasta
    Potatoes
    Puerto Rican Cuisine
    Salads
    Sauces
    Side Dish
    Smoothies
    Snacks
    Soups
    Soy Curls
    Spreads
    Sweeteners
    Tex-Mex
    Tofu
    Toppings
    Waffles


    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Join Our List



Copyright © The Food Pharmacy 2006-2020
941-320-8163

Evelisse@TheFoodPharmacy.com
Picture
This website is for informational purposes only. Consult your physician prior to changing your diet.  The information, data, material contained, or presented is not intended to be taken as medical advice.  
Picture
Picture

Join Our List


Terms of Use and Privacy Policy