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About the Recipe
Make these easy overnight oats with whatever milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
Ingredients
1/2 cup rolled oats
1 tablespoon chia seeds
1/3 cup unsweetened almond milk (or other nondairy milk)
3 tablespoons pumpkin puree
2 teaspoons pure maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
Toasted pumpkin seeds or pecans, for garnish
Preparation
Combine ingredients into a pint-size jar; stir well. Cover and refrigerate overnight.
To serve, top with pumpkin seeds. Other toppings could be: walnut, pecan, peanut butter, almond butter, apples.
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