Pumpkin Pie Overnight Oats

• 1/2 cups Rolled Oats
• 1/2 cups Unsweetened Almond Milk
• 2 Tablespoons Plain Greek Yogurt
• 1/4 cups Organic Pumpkin Puree
• 1 Tablespoon Chia Seeds
• 1 Tablespoon Pure Maple Syrup
• 1/2 teaspoons Vanilla Extract
• 3/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• Chopped Pecans, Pepitas, And Cinnamon, For Topping

1. Combine rolled oats, unsweetened almond milk, yogurt, organic pumpkin puree, chia seeds, pure maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and stir to combine. Seal the container (mason jars work great) or cover with plastic wrap. Place in fridge for 4-6 hours, preferably overnight.
2. Overnight oats can be eaten cold or reheated in microwave for 1-2 minutes if you prefer it heated. When you're ready to eat, just top with crushed pecans, pepitas, and cinnamon.

rolled oats, unsweetened almond milk, greek yogurt, ubc, chia seeds, maple syrup, vanilla, ground cinnamon, ubc, pecans

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-overnight-oats-3/ (may not work)