Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) 100% pure pumpkin puree
  • 1 tbsp (12g) chia seeds
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/4 tsp (1g) sea salt
  • 1 tbsp (8g) crushed pecans
  • 1 pinch (0.1g) ground cinnamon
  • 1 tsp (5g) maple syrup

Instructions:

  1. Combine the rolled oats, chia seeds, and pumpkin pie spice in your 8 oz Mason jar.
  2. Pour in the almond milk, pumpkin puree, maple syrup, vanilla extract, and sea salt.
  3. Whisk the mixture vigorously for 60 seconds using a small whisk or fork. Note: This prevents chia seeds from clumping and ensures the puree is smooth
  4. Stir until the mixture is uniform and has a rich mahogany color.
  5. Seal the jar tightly with the lid.
  6. Place the jar in the refrigerator and let it set for at least 6 hours. Note: Overnight is best for the most cohesive texture
  7. Remove from the fridge and stir the oats briefly to redistribute any liquid that settled.
  8. Top with crushed pecans and a dusting of cinnamon.
  9. Add a final 1 tsp drizzle of maple syrup for a glossy finish.