Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
Active Time
10 mins
Total Time
8 hrs
Yield
Serves 1
How to Make It
1. Step
Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.
2. Step
To serve, top with pumpkin seeds (or pecans), if desired.
Ingredients
½ cup rolled oats (see Tip)
⅓ cup unsweetened almond milk (or other nondairy milk)
