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Pumpkin Fig Pistachio Overnight Oats

Pumpkin Fig Pistachio Overnight Oats

This fall favorite Pumpkin Fig Pistachio Overnight Oats is gluten-free, low sodium and packed with 25g protein and 10 grams of filling fiber! 
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast
Servings 1 serving
Calories 310 kcal

Ingredients
  

  • 1/3 cup old fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1 ½ packets stevia or preferred sweetener
  • 1 teaspoon chia seeds
  • 2 Tablespoons vanilla flavored whey protein powder (preferably sweetened with stevia or monk fruit)
  • 1/4 cup unsweetened vanilla almond milk
  • 1/3 cup nonfat plain Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 1/4 cup canned pumpkin puree
  • 2 (2 ounces) small figs
  • 6 pistachios, chopped
  • optional: ½ teaspoon pure maple syrup or stevia sweetened maple flavored syrup

Instructions
 

  • In a Mason jar or container with lid, add first 5 dry ingredients and stir.
  • Add almond milk, Greek yogurt, vanilla extract and pumpkin puree, stir to combine.
  • Cover and place in refrigerator overnight.
  • In the morning, add figs and pistachios. Drizzle maple syrup on top if desired. Sprinkle with additional cinnamon and serve.

Nutrition

Serving: 1gCalories: 310kcalFat: 7g
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