Recipes
Pumpkin Overnight Oat
- Breakfast
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
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½ cup rolled oats (see Tip)
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⅓ cup unsweetened almond milk (or other nondairy milk)
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3 tablespoons pumpkin puree
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2 teaspoons pure maple syrup
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½ teaspoon vanilla extract
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¼ teaspoon ground cinnamon
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Pinch of salt
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Toasted pumpkin seeds or pecans, for garnish
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