Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) pumpkin puree
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tbsp (12g) chia seeds
  • 1 tsp (2g) pumpkin pie spice
  • 1 pinch sea salt
  • 1 tbsp Greek yogurt
  • 1 tsp cinnamon
  • 1 tbsp toasted pecans

Instructions:

  1. In a 16 oz mason jar, combine the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of sea salt. Whisk vigorously until the mixture is smooth and spices are fully incorporated.
  2. Stir in the rolled oats and chia seeds, then pour the almond milk over the top. Shake the jar vigorously or stir with a fork to ensure no chia seeds are clumped at the bottom.
  3. Seal the lid tightly and refrigerate for at least 6 hours, or overnight, to allow the oats to soften and the chia seeds to hydrate.
  4. Before serving, top with a dollop of Greek yogurt, a dusting of cinnamon, and toasted pecans.