Save time in the morning by making up this unforgettable breakfast treat the night before and letting it soak overnight. It’s also perfect for Thanksgiving, even if you’ve already used up all the pumpkin purée for the pie. Just substitute two spoonful’s of pumpkin pie instead. Or consider serving these oats as a gluten-free Thanksgiving dessert in place of pumpkin pie.
🥧 ¼ cup Holy Crap Maple + Gluten-Free Oats
🥧 ½ cup unsweetened almond milk
🥧 ¼ cup coconut milk
🥧 ¼ cup pumpkin purée (or 2 Tbsp leftover pumpkin pie, including the crust if it’s gluten-free)
🥧 1 Tbsp honey or maple syrup (optional)
🥧 1 Tbsp chopped pecans (optional, for garnish)
▶︎ Place all the ingredients except the chopped pecans in a bowl or a glass container. Stir until well combined, then cover and refrigerate overnight.
▶︎ In the morning, stir again and divide into two serving bowls. Garnish with chopped pecans.