As we head deeper into the Fall season, it becomes difficult leaving our warm beds to prepare breakfast. This overnight pumpkin oatmeal recipe is the perfect solution to this issue, and will leave you more rested than ever with its instant readiness. Not only is this recipe gluten-free, but also dairy-free, making it exceptionally nutritious to your health. The recipe can easily be prepared the night before, and will be ready to eat as soon as you wake up and head to the fridge!
- 1/3 cup old-fashioned rolled oats, gluten-free
- 1/3 cup organic pumpkin puree
- 1/3 cup unsweetened almond milk
- 1 teaspoon chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure maple syrup
- Optional topping: chopped pecans
Place all ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add the toppings.