Pumpkin Pie Breakfast in Jelly Jar

• 2 12 cups pumpkin, cooked and mashed
• 2 12 cups plain whole milk kefir
• 2 12 cups dry oats
• 2 12 cups shredded unsweetened coconut
• 10 tablespoons ground flax seeds
• 10 tablespoons agave nectar or 10 tablespoons honey, works well
• 2 12 teaspoons cinnamon
• 2 12 teaspoons cloves
• 2 12 teaspoons fresh ginger

1. Clean and dry 10 Pint sized Ball jars, lids and rings.
2. Into each jar measure 1/4 C pumpkin, 1/4 C kefit, 1/4 C Scotch oats, 1/4 C coconut, 1 Tbs Flaxseed, ground, 1 Tbs Agave Nectar, 1/4 tsp of each spice.
3. Close with lid and ring.
4. These keep well for a few days in the refridgerator.
5. These also freeze well indefinatly.
6. Breakfast in a Jelly jar make a quick, nutritious breakfast hot or cold!

pumpkin, milk, oats, unsweetened coconut, ground flax seeds, honey, cinnamon, cloves, fresh ginger

Taken from www.food.com/recipe/pumpkin-pie-breakfast-in-jelly-jar-507103 (may not work)