While I was pregnant with LSM, I had a pretty big appetite and found myself wanting to snack most of my work morning. After many attempts at satisfying snacks, I found an overnight oats recipe that fit the bill. It was healthy, filling, and big enough that I could snack on it all morning long! Even better, they're super simple to make at night, and oh so quick to grab in the morning. Now that I'm a mom of two and busy running around the house, I split it in two. The first half I had while Mini Muffin had her breakfast, and the second half I finished off while she had her morning snack.
The recipe is from Iowa Girl Eats (here:
http://iowagirleats.com/2010/02/03/a-day-in-the-life-of-ige/). This recipe would also be appropriate for toddlers and older babies (without the almonds). I hope you enjoy them!
Pumpkin Overnight Oats
1/3 c old fashioned oats
1/2 c pumpkin purée
1/2 c vanilla yogurt
cinnamon to taste
1 banana
Handful almonds (optional)
1. Mix first four ingredients into a bowl, jar or container. Cover and refrigerate overnight.
2. Serve with sliced banana and almonds.
Really, that's it. So simple, and so delicious!
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