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Make these easy vegan overnight oats with whatever non-dairy milk you have on hand. It’s a great way to use up leftover canned pumpkin—plus, you can multiply the recipe to make healthy breakfasts for the entire week.
Ingredients
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½ cup rolled oats (see tip)
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⅓ cup unsweetened almond milk (or other non-dairy milk)
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3 soup spoons pumpkin puree
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two teaspoons pure maple syrup
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½ teaspoon vanilla extract
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¼ teaspoon cinnamon powder
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Pinch of salt
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Roasted pumpkin seeds or walnuts, for garnish
instructions
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Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon, and salt in a small pitcher; shake well. Cover and refrigerate overnight.
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To serve, top with pumpkin seeds (or nuts), if desired.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats labeled “gluten-free” as oats are often cross-contaminated with wheat and barley.
To Make Ahead: Prepare in Step 1 and refrigerate for up to 4 days.
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