Easy Pumpkin Pie Overnight Oatmeal  (gluten-free, dairy-free, and refined sugar-free)

I come from a line of Brits. Not heritage wise but I’m a Brit. And Brits love their porridge (what we Canadians call Oatmeal). The great thing about Oatmeal is that it’s packed with iron, fiber, protein and is low in fat and sugar. Huffington Post has noted its impact on reducing high cholesterol, blood pressure, and sugar levels. To shake up your oatmeal this fall, try my overnight recipe.

Easy Pumpkin Pie Overnight Oatmeal (gluten-free, dairy-free, and refined sugar-free)

  •  1/2 cup Oats (can by gluten-free steel cut or rolled oats)
  •  3/4 cup liquid (cashew milk, rice milk, water etc)
  •  1 teaspoon Chia or Flax seeds
  •  1/4 teaspoon vanilla extract
  •  1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger & cloves)
  •  3 tbsp pumpkin puree (no sugar added)
  • 1-2 tsp maple syrup/honey or ½ ripe banana mashed into pulp

Method: place all ingredients together in a jar and seal with a lid. Shake the jar well and place in the fridge overnight. Eat in the morning for breakfast or as a snack.  

 My Tip: I add in crushed vitamin C and D3 capsules to help build my immunity in the winter. Also, I like to sub the pumpkin for dairy-free cocoa powder to make it brownie-like. When it comes to the seeds, while both seeds above are said to be healthy, they should be used carefully as they are high in fat.

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