Ingredients:

  • 1/2 cup (45g) old fashioned rolled oats
  • 2/3 cup (160ml) unsweetened almond milk
  • 1/4 cup (60g) pumpkin puree
  • 1 tbsp (12g) chia seeds
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1.25ml) vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 pinch fine sea salt
  • 1 tbsp chopped pecans
  • 1 tsp pepitas

Instructions:

  1. In a 16 oz mason jar, combine the pumpkin puree, milk, maple syrup, and vanilla extract. Whisk until the pumpkin is fully incorporated and the liquid is a uniform orange hue.
  2. Add the rolled oats, chia seeds, pumpkin pie spice, and salt to the jar.
  3. Stir vigorously with a spoon or seal the jar and shake until no dry clumps of oats or chia seeds remain.
  4. Let the mixture sit for 5–10 minutes on the counter, then give it one final stir to prevent chia seeds from clumping.
  5. Seal the container and refrigerate for at least 6 hours, preferably overnight, to allow the oats to soften and the chia seeds to thicken.
  6. Before serving, stir in a splash of extra milk if a thinner consistency is desired. Top with chopped pecans and pepitas.