Gluten-Free Pumpkin Overnight Oats

Pumpkin is all the rage right now.  Of course as it is Fall!  Right now pumpkin can be found everywhere.

I have seen pumpkin added into just about every imaginable food product out there.   I love Fall for just that reason!  We love creating new pumpkin recipes each year – mousse, cookies, muffins and even, pumpkin chili (which I loved, but my children didn’t go for it!).

Last week we made Pumpkin Overnight Oats – definitely a gluten-free seasonal treat worth waking up for – and thought we needed to share.  If you haven’t tried making overnight oats, you are in for a treat.

First: A word of caution – some people on a gluten-free diet do not tolerate oats well, even certified GF oats. And, those just beginning their GF journey, should hold off on eating oats for a bit allowing your body to start finding health as you take gluten out of your diet.  If you are eating oats, make sure you are using Certified GF Oats.

This recipe works well with a pint size Mason jar.

You will need:

½ cup oats

3 T canned or fresh mashed organic pumpkin

1 T hemp seeds

1 T ground flax seeds

2/3 cup coconut milk

1 t cinnamon

¼ t ginger

¼ t nutmeg

Measure all ingredients directly into the jar.

Stir well with a spoon until all mixed.

Cover the jar with a lid and place in the fridge overnight. In the morning all the ingredients will have

blended together to form a creamy, delicious, nutritious breakfast.

You can eat this right out of the jar if you like it cold. Or, warm up before eating.

Top with additional cinnamon, chopped nuts, raisins and/or pure maple syrup.  This recipe makes two servings.

Enjoy!