1/4cupchopped candied pecansoptional but delicious
Mix all the ingredients in a jar. Stir to combine and cover.
Place in the fridge overnight.
The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with candied pecans, raisins, coconut flakes and more maple syrup (or anything else you want!). Enjoy!
This recipe is vegan and gluten free. You can adjust the quantities of pumpkin if you’d like less pumpkin to just 2 tablespoons.
You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. You can also use agave nectar instead.
Pumpkin Pie Overnight Oats https://jessicainthekitchen.com/pumpkin-pie-overnight-oats/ September 14, 2016