Pumpkin Date Overnight Oats || Gracefult Kitchen

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Pumpkin Date Overnight Oats

Breakfast

The combination of prebiotic ingredients like oats, flaxmeal and dates makes these pumpkin overnight oats a delicious and nutritious option for supporting gut health. Dates add natural sweetness, while yogurt adds tang as well as a healthy dose of probiotics to start your day off right.

Ingredients

3 cups unsweetened plain almond milk
1 cup unseasoned canned pumpkin
½ cup whole-milk plain strained (Greek-style) yogurt
3 tablespoons flaxmeal (ground flaxseed)
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger (optional)
¼ teaspoon salt plus ⅛ teaspoon, divided
3 cups old-fashioned rolled oats
5 pitted Medjool dates
5 tablespoons hot water
½ cup chopped pecans, toasted

Description

Whisk 3 cups almond milk, 1 cup pumpkin, ½ cup yogurt, 3 tablespoons flaxmeal, 1 teaspoon vanilla, ¾ teaspoon cinnamon, ¾ teaspoon ginger (if using) and ¼ teaspoon salt in a large bowl until smooth; stir in 3 cups oats. Cover and refrigerate for at least 8 hours (or up to 4 days).
Meanwhile, place 5 dates in a food processor; pulse until finely chopped and sticky, about 10 (1-second) pulses. With the processor running, slowly pour 5 tablespoons hot water through the chute, 1 tablespoon at a time, until the mixture forms a semi-smooth paste, about 15 seconds, stopping to scrape down sides as needed. Stir in the remaining ⅛ teaspoon salt. Transfer to an airtight container and refrigerate until ready to serve (or up to 2 weeks).
To serve, spoon a scant 1 cup of the oats into a bowl and swirl in a heaping 1 tablespoon date mixture. Top with a heaping 1 tablespoon pecans.