I made spur-the-moment pumpkin overnight oats to eat for breakfast today and it was simple and delicious!
What you need:
1/2 cup rolled, steel-cut oats (optional: gluten free)
1/2 cup almond milk
1/4 cup canned pumpkin puree
1/4 tsp cinnamon
maple syrup
Mix all of the ingredients except the maple syrup into a cup with a lid.
Wake up, drizzle maple syrup on top.
(Adding granola would taste great on top too!)
Enjoy and feel like you're having dessert for breakfast.
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