Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
Ingredients:
½ cup rolled oats (see tip)
⅓ cup unsweetened almond milk (or other nondairy milk)
3 tablespoons pumpkin puree
2 teaspoons pure maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
pinch of salt
toasted pumpkin seeds or pecans, for garnish
Directions:
Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.
To serve, top with pumpkin seeds (or pecans), if desired.
