Pumpkin Overnight Oats
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
- ½ cup rolled oats (see tip)
- ⅓ cup unsweetened almond milk (or other nondairy milk)
- 3 tablespoons pumpkin puree
- 2 teaspoons pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of salt
- toasted pumpkin seeds or pecans, for garnish