Serve warm or cold this recipe is a great way to usher in the fall season of pumpkins and aromatic baking spices. Made with Gluten Free Oats, Greek Yogurt, Pumpkin and Spice this recipe is the perfect breakfast to satisfy your pumpkin pie cravings.
In a small mason jar or small sealable container add all the ingredients but the nuts and raisns. Mix well.
Cover and refrigerate overnight or for 8 hours. Serve cold or warm up in the microwave for 30 seconds.
Top with chopped pecans, walnuts, raisins or seeds as you wish.
Notes
StorageCan be stored sealed in the fridge for up to 5 days. If eaten after the 1st day you may need to add a little more almond milk to thin the oatmeal consistency out. A tbsp will do.