Prep a Week of Pumpkin Pie Overnight Oats
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 3 bananas, divided (each jar gets 1/2 a banana, then split the last half in five pieces)
1 can pumpkin, divided (each jar gets about three tablespoons)
2 1/2 cup rolled oats, divided
1 serving vanilla plant-based protein powder (I used Orgain), divided (each jar gets just under one tablespoon)
5 teaspoons chia seeds, divided
3 3/4 teaspoons pumpkin pie spice, divided (each jar gets 3/4 teaspoon)
1 1/4 teaspoons cinnamon, divided (each jar gets 1/4 teaspoon)
2 1/2 cups unsweetened dairy-free milk, divided, plus 5 tablespoons, divided (I used Silk Unsweetened Vanilla Almond & Cashew Milk)
5 teaspoons maple syrup, divided (omit if avoiding sugar)
5 tablespoons raisins, divided (save for topping)
5 teaspoons raw pumpkin seeds, divided (save for topping)
Directions
- Add half a banana to each jar. Split the remaining half into five pieces and add those to each of the five jars. Use a fork to mash it up inside each jar.
- Divide the pumpkin evenly between the five jars.
- Add the rest of the ingredients (except for the raisins and raw pumpkin seeds) in the order listed, and mix until creamy. Top with raisins and raw pumpkin seeds, seal the jars, and store in the fridge.
- Enjoy cold or warmed up in the microwave for 30 to 60 seconds.
Here's the nutritional information from verywell.com [1] for one jar without maple syrup:
Here's the nutritional information from verywell.com for one jar with maple syrup:
Information
- Category
- Breakfast/Brunch
- Yield
- 5 servings
- Total Time
- 9 minutes, 59 seconds
Nutrition
- Calories per serving
- 397