Meaningful Eats
Overnight Creamy Pumpkin Maple Oatmeal {Gluten-Free, Dairy-Free}
6 serving
a hearty and delicious breakfast!
Ingredients
- 2 cups water
- 1 13.5 oz can coconut milk or 2 cups milk of choice
- 1 cup gluten-free steel cut oats
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt or 1/2 teaspoon fine salt
- 1/4 cup pumpkin puree
- 1/4 cup pure maple syrup
Instructions
- Place the water and coconut milk in a medium pot and bring it to a boil. Add the oatmeal, pumpkin pie spice and salt and stir to combine. Bring to a boil and cook for 1-2 minutes. Watch it and stir/adjust the heat as necessary as it has a tendency to boil over.
- Turn off the heat and place the lid on the pot. Let it sit overnight.
- The next morning, turn the heat onto medium and stir the oats. Stir in the pumpkin and maple syrup. Cook for 10 minutes until heated through and soft. Enjoy! Leftovers store great in the refrigerator for reheating.
Nutrition
Calories: 301kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Sodium: 307mg | Potassium: 231mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1590IU | Vitamin C: 2.3mg | Calcium: 47mg | Iron: 2.5mg