PUMPKIN PECAN PIE OVERNIGHT OATS
- Prep Time5 min
- Cook Time8 hr
- Total Time8 hr 5 min
- 2/3 cup The Toasted Oat Macadamia Chunk Soft Granola
- 2/3 cup gluten-free old fashioned oats
- 1 cup your choice of milk (we used almond milk)
- 1-2 tbsp. pumpkin puree
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 1/8 tsp. cloves
- 1/2 tbsp. pure maple syrup (optional)
- 1/8 tsp. nutmeg
- 2 tbsp. chopped pecans
In a small bowl, whisk together almond milk, maple syrup, cinnamon, pumpkin puree, pecans, cloves, nutmeg & allspice.
Mix in the oats & The Toasted Oat Macadamia Chunk Soft Granola.
Pour mixture into an airtight jar or container & leave in refrigerator overnight.
Store in the refrigerator for up to five days. Add a splash more of almond milk if needed & top with additional pecans.