Pumpkin Overnight Oat
Make these easy vegan overnight oats with whatever nondairy 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
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½ cup rolled oats (see Tip)
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⅓ cup unsweetened almond milk (or other nondairy milk)
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3 tablespoons pumpkin puree
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2 teaspoons pure maple syrup
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½ teaspoon vanilla extract
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¼ teaspoon ground cinnamon
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Pinch of salt
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Toasted pumpkin seeds or pecans, for garnish
Description
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Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.
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To serve, top with pumpkin seeds (or pecans), if desired.
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