Pumpkin Spice Overnight Oatmeal
Another super quick breakfast recipe here that can be prepared the night before and stored in the fridge until morning. Tastes delicious both cold and also heated up in the microwave for a couple of minutes before serving…
120g Full Fat Greek Yoghurt
125g Pumpkin / Butternut Squash Puree*
1/4 teaspoon cinnamon
3 x pecan halves, crumbled
1 teaspoon maple syrup
Add all ingredients except from the pecans to a mason jar or tub and mix well together. Cover or seal with a lid and store in the fridge overnight.
In the morning, crumble the pecans over the top and enjoy!
*pumpkin puree can be found tinned in cans in the supermarket at the moment, alternatively you can roast your own pumpkin or butternut squash and blend into a puree to use. You can store this in the fridge and use it for a week or so.