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No Bake Overnight Sugar-Free Pumpkin Pie Oats is an easy breakfast to grab and go!
Rolled Oats and chia with some milk can do amazing things for you for breakfast. Not only are they healthy and filling, when combined they are the perfect make ahead breakfast that you can grab and go quickly in the morning. Throw in some pure pumpkin and spices and you’ve got a flavorful fall breakfast!
If you follow my blog you’ve seen my other no bake recipes like the Mango Chia Oats or the Chocolate Peanut Butter Chia Oats, both though contain yogurt so they are not a dairy free option. Recently over the summer I brought you my Dairy Free No Bake Rolled Oats and using that recipe I adapted to bring you this one. The differences when using the yogurt as opposed to eliminating it is in thickness. If you prefer a thicker, creamier texture use the recipes with the yogurt. But if you are dairy free, this recipe is a winner. Light in texture, but still creamy with the help of the pumpkin puree.
Cold oats is something you may have never tried. And if you’re anything like me and enjoy your oats warm, I wasn’t sure I’d ever be a fan. BUT the desire for a breakfast of little effort and made before I head to bed, far outweighed my skepticism . I enjoy cold oats regularly in the early spring, summer and fall. Winter I will stick to my Crock Pot for easy oatmeal!
The topping you see here is Dairy Free Whipped Cream. I also added a tablespoon of pumpkin puree to the cream and a sprinkle of cinnamon on top. A slight hint of pumpkin in the topping is just divine, but of course completely optional. If your not a fan of stevia you can just eliminate it and add honey or other sweetener of you choice. Just mix ingredients, add sweetener and taste test to decide how much is needed.
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No Bake Overnight Sugar-Free Pumpkin Pie Oats
Combine all ingredients together.
Let mixture set for 10 minutes.
Pour evenly into serving glasses.
Refrigerate overnight or at least 6-8 hours.
Weight Watchers PointsPlus: 7*