Breakfast | Gluten Free


November 5, 2017

Pumpkin pie overnight oats is a perfect for breakfast, a cup of cubed pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good vision, especially in dim light.

Some packets of instant oatmeal, for example, are loaded with sugar — as much as 8 teaspoons per serving — and high in sodium. Always check the label to see what you’re getting.

Great oatmeal starts with plain rolled oats, or steel-cut oats, cooked in a little water or milk, and topped with wholesome ingredients. It’s a feel-good start to the day, and if you make it a habit, it can do your health some favors.

If you’re on a gluten-free diet, look for oats that are certified gluten-free.


  • 1 cup of uncooked rolled oats – make sure they’re certified gluten-free if you can’t eat gluten
  • 2 tablespoons of pumpkin puree
  • 1 heaping tablespoon of pure maple syrup + 1 teaspoon
  • ¼ teaspoon of pure vanilla extract
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • 1/16 teaspoon of cloves
  • Pinch of ground sea salt
  • ¾ cups of almond milk
  • ¼ cup of pecan chips


  1. Put the oats, pumpkin, maple syrup, vanilla, spices, almond milk, and pecans in a 16 ounce Mason jar and stir until completely blended. Put the lid on and refrigerate overnight.
  2. Keep refrigerated for up to three days.
  3. Enjoy!

If you like my posts and you also like pumpkin, see also these pumpkin recipes.


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