Pumpkin Overnight Oats Food

PUMPKIN OVERNIGHT OATS

Pumpkin Overnight Oats image

Creamy, healthy overnight oats are a great solution to busy mornings. These pumpkin overnight oats are one of my favorite fall breakfasts. In addition to being an easy make ahead breakfast, this recipe provides 6 grams of fiber + almost 200% of your daily needs for vitamin A! Mix up the ingredients the night before. Place in your refrigerator overnight and enjoy the next morning. At only $0.36/serving, these will become a regular fall breakfast item for you to enjoy! If you like these overnight oats, check out my Peanut Butter Overnight Oats recipe.

Provided by ElizabethKnicely

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup canned pumpkin
1/2 cup old fashioned oats, uncooked
1/2 teaspoon pumpkin pie spice
1 dash cinnamon
2 teaspoons brown sugar
2/3 cup milk

Steps:

Mix all ingredients well in small container.
Refrigerate overnight. Enjoy in the morning!

Nutrition Facts : Calories 323.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 22.8, Sodium 281.8, Carbohydrate 51.3, Fiber 6.7, Sugar 12.1, Protein 11.6

PUMPKIN SPICE OVERNIGHT OATS

Pumpkin Spice Overnight Oats image

Make and share this Pumpkin Spice Overnight Oats recipe from Food.com.

Provided by Izy Hossack

Categories Oatmeal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup old fashioned oats
2/3 cup milk, of choice (cow's, almond, soy, rice...)
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 cup pecans

Steps:

In a medium bowl, mix the oats, milk and pumpkin together.
Stir in the pumpkin pie spice, maple syrup and vanilla extract.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, top with the pecans and serve.

Nutrition Facts : Calories 317.1, Fat 14.7, SaturatedFat 3.1, Cholesterol 11.4, Sodium 44.8, Carbohydrate 40.1, Fiber 4.3, Sugar 13.6, Protein 7.8

MOIST PUMPKIN TUBE CAKE

Moist Pumpkin Tube Cake image

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

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