© 2016 - 2018 Angie Pontani. Cannot be copied, duplcated or used without permission.

  • w-facebook
  • Twitter Clean
  • White Instagram Icon

July 8, 2019

June 25, 2019

Please reload

Recent Posts

Hey It's Angie! Velvet Meatballs, Scotch Eggs & more!

June 18, 2019

Please reload

Featured Posts

Pumpkin Pie Overnight Oats

November 23, 2019

Tis the season of pumpkin everything and this overnight oats recipe hits that creamy pumpkin pie spot while leaving all the sugar guilt at the door.  Ive been playing around with this for years and this version  was a winner. I doubled the recipe and packed it into a large 32 ounce mason jar, which is awesome because oats are filling, an awesome source of energy, they are great for you and keep in the fridge for the whole work week, so you can enjoy them as a fast and easy breakfast, or satisfying snack.  


What Do I Need?

2 Cups Oatmeal (I use 365 Quickoats)

2 Cups Unsweetened Coconut Milk

1 Cup Pumpkin puree (I like Libby's canned Pumpkin puree)

2 T Black Chia Seeds

1/2 T Cinnamon  (if you are a big cinnamon fan, as I am - you can use 2 tablespoons. But my non-cinnamon obsessed taste testers like it better with a 1/2 tablespoon. )

1 t Vanilla Powder

4 t Agave Nectar

32 Ounce Mason Jar


Optional Toppings: Coconut shavings, pecans, almonds, raisins, apples, bananas)


Now What?

In a medium sized bowl, add all of the ingredients listed above (minus the optional toppings) and mix well, now pour all the ingredients into your mason jar. Once everything is in and settled in the jar, top off the jar with coconut milk.  Put on your lid and shake well. Place in the fridge for at least 3 hours and then enjoy!!!!  








Share on Facebook
Share on Twitter
Please reload

Follow Us