Pumpkin Overnight Oats

Ingredients

• 0.5 Hokkaido Pumpkin
• 300 g Greek yogurt
• 4 tbsp rolled oats
• 1 tbsp Raw Sugar
• 1 tsp cinnamon
• Pinch Nutmeg

Instructions

1. 1.

   Wash, halve, and deseed the Hokkaido pumpkin. Cut each half into about 6 wedges and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (160 °C convection; Gas: Mark 2-3) for about 25-30 minutes. Remove from the oven, let cool slightly, then peel the skin off or carefully scrape it off with a knife.

2. 2.

   Puree the pumpkin flesh until it has a creamy consistency. Divide 150 g of Greek yogurt into two glasses and spread 2 tablespoons of pumpkin puree on top of each. Mix the rolled oats with sugar, cinnamon, and nutmeg, layering them over the pumpkin puree. Add the remaining Greek yogurt on top, finishing with a layer of pumpkin. Let the pumpkin overnight oats sit in the refrigerator for at least 3 hours.