Shopping List
- 1 Cup Gluten Free Rolled Oats
- 1 1/2 Cups Almond Milk {Unsweetened Vanilla}
- 1/4 Cup Chia Seeds
- 1/4 Cup Pumpkin Puree
- 2 tsp Maple Syrup
- 1 tsp Pumpkin Pie Spice
- Pinch Kosher Salt
Topping Suggestions
- Toasted Pecans
- Coconut Flakes
- Pomegranate Seeds
- Cinnamon
Instructions
- In bowl, mix together oats, almond milk, chia seeds, pumpkin, maple syrup, and pumpkin pie spice. Cover with plastic wrap and refrigerate overnight.
- In the morning, give it a stir and serve cold or heat over the stove top for a warm breakfast. Top with toasted pecans, coconut flakes, pomegranate seeds and a dust of cinnamon {optional}.
It makes enough for 3 servings, so store the other two servings in mason jars for grab and go breakfasts throughout the week.