I make a bunch of these at once so I am set for the week. Too easy!
Ingredients
• ½ cup unsweetened coconut or almond milk
• ½ cup rolled (or old fashioned) oats
• 2 tablespoons pumpkin puree
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon vanilla extract
• 1 teaspoon ground flaxseed
• 2 teaspoons pure maple syrup or agave
• 2 tablespoon chopped walnuts (or any nut you like)
Instructions
1. In a pint size jar combine coconut milk, rolled oats, pumpkin puree, pumpkin pie spice, vanilla extract, flaxseed, and syrup. Mix until completely combined.
2. Put lid on and store in refrigerator for 8 hours or overnight.
3. You can eat cold or heat up for a quick breakfast. Stir and add a little more coconut milk for consistency. Add walnuts and enjoy.
Note: This recipe can be prepared 3-4 days ahead of time. You might need to add a little extra coconut milk in the morning to thin out.
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