Warm spices and a hint of brown sugar mixed with pumpkin signal that fall is in the air. This grab-and-go breakfast tastes like Thanksgiving.
Ingredients
- 0.5 cups rolled oats
- 0.67 cups Almond Breeze Original almondmilk
- 3 tablespoons canned pumpkin puree
- 2 teaspoons brown sugar
- 0.25 teaspoons pumpkin pie spice
- 1 tablespoon shelled roasted pepitas
Instructions
-
1
In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
-
2
To serve, stir mixture and top with pepitas.
-
3
Refrigerate leftovers.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Curried Carrot Soup
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Savory Baked Spaghetti Squash
Side dish of spaghetti squash that is perfect with turkey or any roast meat!
Canadian Vegan Peanut Butter Granola Recipe
As with all my other recipes, this peanut butter granola is vegan and free of refined sugars. You can adjust the sweetness by maple syrup and dried fruits. You can also play with different nuts and dried fruits. Enjoy at breakfast with your favorite dairy-free milk or just by the handful.