Pumpkin overnight oats

Ingredients

• ½ cup rolled oats (see Tip)

• ⅓ cup unsweetened almond milk (or other nondairy milk)

• 3 tbsp pumpkin puree

• 2 tsp pure maple syrup/ Honey

• ½ tsp vanilla extract

• ¼ tsp cinnamon pdr

• Pinch of salt

• Toasted pumpkin seeds or pecans, for garnish

Directions

1. Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.

2. To serve, top with pumpkin seeds (or pecans), if desired.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.

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