Low FODMAP Pumpkin Overnight Oats
Creamy, cozy, and ready when you wake up. These low FODMAP pumpkin overnight oats are made with vanilla coconut yogurt, almond milk, and real pumpkin puree. Dairy free, gluten free, and easy to meal prep for the whole week.
Servings: 1 Servings
Ingredients
- ½ cup old fashioned rolled oats (Note 1)
- 1 tablespoon chia seeds
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ⅔ cup unsweetened almond milk (Note 2)
- 5 ounces vanilla coconut yogurt (about ⅔ cup)
- ¼ cup pumpkin puree
- 1 tablespoon pure maple syrup (Note 3)
- 1 teaspoon vanilla extract
- Optional Toppings: Chopped Pecans, Ground Cinnamon, Coconut Whipped Cream
Instructions
- In a pint sized mason jar or an airtight container, add the dry ingredients: rolled oats, chia seeds, pumpkin pie spice, ground cinnamon, and salt. Add the cover and shake to combine.
- Add the wet ingredients: almond milk, vanilla coconut yogurt, pumpkin puree, maple syrup, and vanilla extract. Stir until combined.
- Cover and store in the refrigerator for at least 4 hours. Overnight is ideal.
- Add optional toppings such as chopped pecans, a dusting of cinnamon, and coconut whipped cream before serving.
Notes
To use an entire can of pumpkin puree, multiply this recipe by 7, mix in a large bowl, and pour into individual containers using a wide mouth funnel. Makes 7 servings.
Note 1: For someone with a wheat allergy or celiac disease, use certified gluten free old fashioned oats.
Note 2: Unsweetened vanilla almond milk will work too.
Note 3: Do not substitute imitation maple syrup. It may contain high fructose corn syrup.
Nutritional information is an estimate and does not include toppings.
Nutrition Information
Serving: 1 ServingCalories: 447kcalCarbohydrates: 94gProtein: 23gFat: 13gSugar: 33g
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