Ingredients

• ½ cup old fashioned rolled oats
• ½ cup almond milk
• ½ teaspoon pumpkin pie spice
• ¼ cup canned pumpkin puree (not pumpkin pie filling)
• ½ Tablespoon chia seeds
• 1 Tablespoon maple syrup
• Pinch of sea salt
• Optional: ½ scoop protein powder or ¼ cup plain Greek yogurt for added protein

• Pecans
• Hemp seeds
• Pepitas
• Nut butter
• Coconut whipped cream
• Dried cranberries
• Granola

Instructions

1. In a bowl or jar, combine the rolled oats, almond milk, pumpkin pie spice, pumpkin puree, chia seeds, maple syrup, and sea salt. If using protein powder or Greek yogurt, stir it in at this stage until everything is well mixed.
2. Cover the container and refrigerate overnight. If you're short on time, let the oats soak for at least 2–4 hours instead.
3. Before serving, stir the oats well. If the mixture has thickened more than you'd like, mix in a splash of additional almond milk until it reaches your preferred consistency.
4. Finish with your favorite toppings. Pecans, coconut whipped cream, and a light sprinkle of cinnamon make a delicious combination.

• Storage: Store the prepared oats in an airtight container in the refrigerator for up to 5 days. Making several jars at once is a convenient way to have breakfast ready throughout the week.
• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sweeteners and spices.