Ingredients

• 1 cup certified gluten-free rolled oats
• 1 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1/2 cup pumpkin puree
• 1 tablespoon chia seeds
• 1 tablespoon pure maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons chopped pecans or walnuts, optional

Instructions

1. Add the oats, almond milk, Greek yogurt, pumpkin puree, chia seeds, maple syrup or honey, vanilla, cinnamon, ginger, nutmeg, and salt to a bowl or large jar.
2. Stir until everything is thoroughly combined.
3. Divide the mixture between two jars or airtight containers.
4. Cover and refrigerate overnight, or for at least 6 hours.
5. Stir before serving and add a splash of almond milk if you prefer thinner oats.
6. Top with chopped pecans or walnuts and a light sprinkle of cinnamon, if desired.

Notes & Tips

• Use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
• These oats can be prepared up to 3 days ahead and stored covered in the refrigerator.
• For a little extra protein, add another spoonful of Greek yogurt when serving.
• The oats can be eaten cold or warmed gently in the microwave.