Pumpkin Overnight Oats
with Pecans & Vanilla Yogurt
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- 4 tbsp pumpkin powder
- 2 cups gluten-free rolled oats
- ½ tsp pumpkin pie spice
- 2¼ cups non-dairy milk*
- ¼ cup pecans
- 10.6 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- *Not included
- For full ingredient list, see Nutrition
Add pumpkin powder, oats, pumpkin pie spice, non-dairy milk, and a pinch of salt to a large bowl or container with a lid. Stir, cover, and refrigerate oats overnight or for at least 8 hours.
Divide the pumpkin pie overnight oats between 4 serving dishes. Top with pecans and yogurt.