Ingredients:

  • 1/2 cup (45g) rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) Greek yogurt
  • 1/3 cup (80g) pumpkin puree
  • 1 tbsp (12g) chia seeds
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (1g) pumpkin pie spice
  • 1/4 tsp (1ml) vanilla extract
  • 1 pinch (0.5g) sea salt
  • 1 tbsp (8g) pumpkin seeds
  • 1 tsp (5g) cinnamon
  • 1 tbsp (15g) chopped pecans

Instructions:

  1. Add the rolled oats, chia seeds, pumpkin pie spice, and salt to a 16 oz mason jar.
  2. Pour in the almond milk, Greek yogurt, pumpkin puree, maple syrup, and vanilla extract.
  3. Stir vigorously until the mixture is a uniform cream and no dry pockets of oats remain.
  4. Tightly screw the lid onto the jar and shake once more to distribute chia seeds evenly.
  5. Place the jar in the refrigerator for at least 6 hours or overnight to set.
  6. Before serving, garnish with pumpkin seeds, cinnamon, and chopped pecans.