Vegetarian

Overnight Pumpkin Baked Steel Cut Oatmeal is for Breakfast.

Overnight Pumpkin Baked Steel Cut Oatmeal takes 5 minutes to prepare.

Overnight Pumpkin Baked Steel Cut Oatmeal takes 60 minutes to cook.

Overnight Pumpkin Baked Steel Cut Oatmeal makes 6 servings.

The ingredients for Overnight Pumpkin Baked Steel Cut Oatmeal are:

2 tsp Pumpkin Pie spice
1/4 cup, chopped Walnuts
3/4 cup Libby's 100% Pure Pumpkin Puree
1/4 cup Kirkland organic Maple Syrup
1 1/2 tbsp chia seeds, bobs red mill organic whole
1 cup bobs red mill steel cut oats
2 1/2 cups Almond Breeze Almond Milk, Unsweetened Original,

Here is how you make Overnight Pumpkin Baked Steel Cut Oatmeal:

Place the oats, chia seeds, maple syrup, pumpkin, pumpkin pie spice and milk into a medium bowl and stir until well combined. Cover with plastic wrap and chill overnight.The next morning, preheat the oven to 350 degrees. Grease an 8x8" baking dish with cooking spray.Stir the oats well and pour into the prepared pan. Bake for 30 minutes, then stir the oats well and top with the pecans. Bake another 20-30 minutes or until the oats are set. Remove from heat and cool slightly on a wire rack. Serve warm and enjoy!Serving Size:?makes 6 servings

The nutritional information for Overnight Pumpkin Baked Steel Cut Oatmeal is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 223.3

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 72.5 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 6.7 g
• Protein: 5.8 g