Ingredients:

  • 1 cup (90g) old fashioned rolled oats
  • 1 cup (240ml) unsweetened almond milk
  • 1 tablespoon (12g) chia seeds
  • 1/2 cup (120g) 100% pure pumpkin puree
  • 1/2 cup (115g) plain Greek yogurt
  • 1.5 tablespoons (22ml) maple syrup
  • 1/2 teaspoon (2ml) vanilla extract
  • 1 teaspoon (2g) pumpkin pie spice
  • 1 pinch (0.5g) salt

Instructions:

  1. In a 16 oz mason jar or medium bowl, whisk together the pumpkin puree, almond milk, Greek yogurt, maple syrup, vanilla extract, and pumpkin pie spice until the mixture is a uniform color and the yogurt is fully integrated.
  2. Add the chia seeds to the liquid base and stir vigorously for 30 seconds. Let the mixture sit for 2 minutes, then stir again to prevent the seeds from clumping.
  3. Add the old fashioned rolled oats to the jar. Use a spatula to fold the oats into the liquid until every grain is fully submerged.
  4. Seal the container with an airtight lid and place in the refrigerator for at least 6 hours, or ideally overnight, to allow the oats to hydrate and the beta-glucans to create a creamy texture.