Gingerbread Pumpkin Overnight Oats

By Lynxa

This recipe has some bite to it. If you find that the molasses is too strong in this recipe, you can always adjust it to your taste. Try adding more pumpkin or milk if it is too strong. I added 1/2 tablespoon maple syrup to tone down the sharp molasses taste just a bit. It worked perfectly!

Ingredients

• 1/3 cup regular rolled oats
• 1 tablespoons chia seeds
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Tiny pinch sea salt
• 1 1/4 cup almond milk
• 1 tablespoon blackstrap molasses
• 1/4 cup pumpkin
• 1/2 tablespoon pure maple syrup, or to taste
• 1/4 teaspoon vanilla extract

Details

Servings 1
Adapted from ohsheglows.com

Preparation

Step 1

In a medium sized bowl mix the oats, chia seeds, ginger, cinnamon, nutmeg, and salt. Stir.

Now add almond milk and whisk. Next add molasses, pumpkin, maple syrup, and vanilla and whisk until fully mixed. Place in fridge for 1.5 hours or overnight.

If desired make into a parfait!

In the morning make Pumpkin Gingerbread Soft Serve and layer it in a parfait for a special gingerbread with ‘icing’. Alternatively you can also use a bit of warmed coconut butter on top for the icing.

Notes: This recipe will work without pumpkin too. You can also adjust the amount of molasses, spices, and maple syrup to your taste of course.