Pumpkin Spiced Overnight Oats
A super simple, make-ahead, grab-and-go breakfast solution with warming fall spices.
- 1/2 cup non-dairy milk I like to use oat
- 2 tbsp canned pumpkin puree
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1 tsp pumpkin spice or more to taste
- 1/2 cup oats
- 2 tsp chia seeds
- 2 tbsp pumpkin seeds
- 2 tbsp dried cranberries
- pinch of salt
In a small bowl, whisk together the non-dairy milk, pumpkin puree, vanilla, maple syrup and pumpkin spice.
In two individual, 250 ml mason jars, place 1/4 cup oats, 1 tsp chia seeds, 1 tbsp pumpkin seeds and 1 tbsp dried cranberries. Add a pinch of salt to both.
Pour over half of the milk mixture in each of the jars. Place the lid on the jars and shake well, then place in the refrigerator overnight.
In the morning, top with granola (if you like) and additional pumpkin seeds and dried cranberries if desired. Eat right out of the jar!