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526 kcal
35 min.
Overnight pumpkin porridge with pecans

Recipe for Overnight pumpkin porridge with pecans

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x portion

NaN g

526 kcal

x g

1 kcal

526.2
Calories
18.3g
Prot.
26.1g
Fat
62.4g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Pumpkin2.5× cup (290 g)
  • Plant milk1× cup (220 g)
  • Oats4× tablespoon (40 g)
  • Yogurt, greek style, plain3× teaspoon (36 g)
  • Pecan nuts0.5× handful (15 g)
  • Honey1× teaspoon (12 g)
  • Chia1× tablespoon (10 g)
  • Vanilla extract1× teaspoon (5 g)
  • Cinnamon, ground0.5× teaspoon (1.5 g)
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How to make Overnight pumpkin porridge with pecans

  1. 1. Cut the pumpkin into cubes and place on a baking tray lined with baking paper. Bake at 180°C for 20 minutes.

  2. 2. Blend the baked pumpkin with vanilla extract, honey and cinnamon.

  3. 3. In a jar, mix oats, chia seeds and plant-based milk. Add the pumpkin purée and mix again. Refrigerate overnight.

  4. 4. In the morning, top with Greek yoghurt and chopped pecans before serving.

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