For Those Who Skip Breakfast // Pumpkin Pie Overnight Buckwheat + Oats
Prep time
Total time
Serves: 1
  • ¼ cup gluten free rolled oats or quick oats
  • 2 tablespoons buckwheat groats
  • 1 tablespoon chia seeds
  • 1-2 tablespoons pure pumpkin puree (depending on how pumpkin-y you want it!)
  • ¼ cup plain coconut yogurt (or Greek yogurt if you eat dairy)
  • 1 tsp honey or pure maple syrup or 8 drops of liquid stevia
  • 1 tsp pumpkin pie spice
  • ¼ cup unsweetened almond milk
  1. Add all ingredients to a jar or bowl and stir until well combined.
  2. Refrigerate for minimum 3 hours or leave overnight in the fridge.
  3. In the morning add in a splash of almond milk if you prefer, and eat!
Store in the refrigerator for up to 3 days.
Nutritional Information
Calories: 273 kcal Fat: 8g Carbohydrates: 44g Sugar: 5g Fiber: 12g Protein: 8g
Recipe by Nutrition in the Kitch at