Glutenfreie Pumpkin Overnight Oats
A cozy, gluten-free breakfast that you can prepare the night before, making busy mornings a breeze with flavors of pumpkin and warm spices.
Ingredients
Base Ingredients
- 1/2 cup certified gluten free rolled oats Use rolled oats for the best texture.
- 1/2 cup milk (dairy or non-dairy) Almond milk or oat milk are great options.
- 1/3 cup pumpkin puree Use plain pumpkin puree, not pre-sweetened.
- 1 tablespoon chia seeds Optional for thickening; can be skipped.
- 1 to 2 teaspoons maple syrup Adjust sweetness to taste.
- 1/2 teaspoon pumpkin pie spice or cinnamon plus a pinch of nutmeg For warm spiced flavor.
- 1 pinch salt Enhances flavor depth.
- 2 tablespoons yogurt Optional for extra creaminess.
Instructions
Preparation
- In a jar or container, mix oats, milk, pumpkin puree, chia seeds, maple syrup, spices, and salt until well combined.
- Cover the jar or container and refrigerate for at least 6 hours or overnight.
- In the morning, stir the mixture to adjust thickness with additional milk if necessary.
Optional Toppings
- Top with banana slices, walnuts, coconut flakes, or a drizzle of maple syrup before serving.
Notes
Overnight oats can last in the fridge for 3 to 4 days. To adjust thickness, simply stir in more milk or reduce the liquid next time. Feel free to customize with protein powder or nut butters for extra nutrition.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 6gSugar: 10g
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