Name: Pumpkin pie overnight oats
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 1 serving
Ingredients: 7 large egg whites; 4 oz canned pumpkin puree; 1 1/2 tsp maple syrup; 3/4 tsp pumpkin pie spice; 1/8 tsp salt; 1/2 cup unsweetened almond milk; 1/3 cup rolled oats; 1/2 tsp vanilla extract; 1/4 tsp ground cinnamon

Nutrition

Per serving

387 calories

Protein: 34g; 35% of calories
Carbs: 51g; 53% of calories
Fat: 5g; 12% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 6 hr

In a small saucepan, whisk together the egg whites, pumpkin puree, maple syrup, pumpkin pie spice, salt, and cinnamon. Place over low heat and cook, whisking constantly, until the mixture thickens into a smooth custard and reaches 160°F. Do not let it boil or scramble.
Remove the pan from the heat and stir in the vanilla extract. Whisk vigorously for one minute to ensure the custard is completely smooth. Set the pan aside to cool until lukewarm, about 10 minutes.
Stir the almond milk and rolled oats into the cooled pumpkin custard until combined. Pour the mixture into a glass jar or airtight container. Leave the lid off for 5 minutes to finish cooling, then seal and refrigerate for at least 6 hours or overnight.

Nutrition

Ingredients

Instructions

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