Recipe from Dietitian Debbie Dishes
Husband-Tested in Alice’s Kitchen
Makes 1 generous serving
When the frost is on the pumpkin, it’s time to make this make-ahead delicious autumn breakfast. Serve it topped with chopped up plums or apples and maybe some toasted walnuts or pecans. Good enough for company!
Ingredients:
½ cup old-fashioned oats
¾ cup plain, unsweetened soy milk
⅓ cup vanilla plant-based yogurt (I used plain yogurt and added 1 teaspoon vanilla extract.)
⅓ cup canned pumpkin pure
1 Tablespoon pure maple syrup
1 Tablespoon chia seeds
1 teaspoon pumpkin spice
Pinch of salt
Directions:
Whisk everything together in a bowl and transfer to an airtight container to chill overnight. Top with more yogurt and nuts to serve.
Whisk everything together in a bowl and transfer to an airtight container to chill overnight. Top with more yogurt and nuts to serve.
*I used Cocojune Pure Coconut Yogurt, fortified Silk Organic Unsweetened Soymilk, a splash of vanilla extract, and the addition of ½ Honeycrisp apple (with no extra nuts):
Nutritional Summary (1 Serving) Calories: 485 kcal; Protein: 17.0 g; Fat: 17.5 g; Carbohydrates: 69 g; Dietary Fiber: 14.5 g; Calcium: 445 mg (Adding ½ cup of steamed peas or edamame to this breakfast would make this meal especially healthful and filling.)
