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10 minutes
490 minutes
- 0.5 cup rolled oats
- 0.66666668653488 cup Almond Breeze Original almondmilk
- 3 tablespoons canned pumpkin puree
- 2 teaspoons brown sugar
- 0.25 teaspoon pumpkin pie spice
- 1 tablespoon shelled roasted pepitas
- Combine oats and almond milk in a pint jar or 12-ounce glass. In a small bowl, mix pumpkin, brown sugar, and spices. Spoon the pumpkin mixture over the oats. Cover and refrigerate for 8 hours or overnight.
- Before serving, gently mix the mixture and sprinkle with pepitas for a delightful crunch.
- Chill any remaining food in the refrigerator.
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