Our Pumpkin Pie Overnight Oats with Holy Crap cereal is a perfect Thanksgiving weekend breakfast treat. Make up a batch the night before and it’s ready to serve in the morning. Did you use up all the pumpkin puree for the pie? Simply substitute the pumpkin puree in the recipe with 2 spoonfuls of pumpkin pie!

As a matter of fact – you could serve this treat as a Gluten Free dessert instead of pumpkin pie!

Ingredients for 2 servings

• 1/4 cup (60 ml) old-fashioned, uncooked pure gluten-free rolled oats
• 1/2 cup (125 ml) unsweetened vanilla almond milk
• 1/4 cup (60 ml) coconut milk
• 1/4 cup (60 ml) pumpkin puree or substitute 2 tbsp of leftover pumpkin pie (including the crust, if you like)
• 1 tbsp (15 g) honey or dark maple syrup (optional)
• 1 tbsp (15 g) Holy Crap cereal
• 1 tbsp (15 g) chopped pecans (optional for garnish)

Directions

1. Stir all ingredients together
2. Store overnight in a covered container in the fridge
3. In the morning stir and divide into 2 dishes
4. Garnish with chopped pecans
5. Makes two 5 oz. (140 g) servings

Nutrition Facts for Pumpkin Pie overnight oats with Holy Crap cereal