Pumpkin Overnight Choats (GF/DF)

PUMPKIN PIE OVERNIGHT CHOATS (GLUTEN FREE AND DAIRY FREE)

Makes approx. 4 servings:

Per serving:

Calories: 244, Protein: 13g, Carbohydrates: 34.25g, Fat: 6.5g, Fiber: 8.25g

(I would consider this a snack and not a complete meal! Would want to add additional 12-17g of protein for breakfast)

INGREDIENTS:

2 cups vanilla almond milk (I used MALK pumpkin spice almond milk for the extra punch but may be hard to find!)

½ cup pumpkin puree

2 tbsp maple syrup

½ tsp vanilla extract

1 scoop vanilla protein powder

½ tsp pumpkin pie spice

½ cup low sugar, high protein Coconut yogurt of choice (Cocojune, Cocoyo are two brands I love and trust)

4/3 cups rolled oats (1/3 per container)

4 tbsp chia seeds (1 tbsp per container)

Toppings per container: (not included in macros above)

Toasted Pecans or Catalina Crunch for less fat/more protein

Coconut Whip Cream

DIRECTIONS:

1. In a blender, combine chopped milk, pumpkin puree, maple syrup, vanilla extract, protein powder, pumpkin pie spice and yogurt. Blend until completely smooth.

2. In four separate containers (Tupperware or mason jars with lid work well), add 1/3 cup rolled oats and 1 tbsp chia seeds. Stir to combine.

3. Pour pumpkin milk over oats and chia seeds. Stir again to combine. Top with lid and place in fridge overnight.

4. The next day, top with toasted pecans, and coconut whip cream or whatever your heart desires!