Put the supermarket’s reduced Halloween pumpkins to good use…
Put the supermarket’s reduced Halloween pumpkins to good use this week with
model Emily’s very special overnight recipe taken from her personal blog ‘Emily Edited’.
Check it out below…
Everyone that knows me knows I’m obsessed with overnight oats. Ever since two of my
best friends showed me how easy they are to make, I’ve eaten them for breakfast nearly every
day. For those of you who don’t know what overnight oats are, they’re super simple! Instead of
cooking oats on the stove, you soak them in a container overnight (I like using mason jars) and
by morning (or after roughly six hours) they are ready to eat (no cooking or heating necessary).
This makes them the perfect breakfast for those with a busy schedule. I make my oats the
night before, and stash them in my bag for work. Overnight oats are also very filling and healthy.
They’re easier to digest than cooked oats, higher in resistant starch, and super versatile. They
keep me full and energised well past lunch, which is a huge bonus when working a long day…
1/4 cup plain nonfat Greek yogurt (or use vanilla!)
1/2 cup unsweetened vanilla almond milk
1/4 cup pumpkin puree
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup Old-Fashioned Oats
2 teaspoons chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
For further instructions visit the full post here.