1CupNon Dairy MilkI chose almond but cashew or coconut would taste amazing
½CupGF Oats
1TBSP.Ground Flax Seed
¼CupPumpkin Puree
1tsp.Vanilla
¾tsp.Cinnamon
Dash of Salt
1TBSP.Maple Syrup
¼tsp.Gingerground
1/8tsp.Nutmeg
1/8tsp.Cloves
1tbspground chia seeds
Instructions
In a jar, add all of the ingredients and stir. Put the lid on and refrigerate overnight and enjoy the next morning!
Notes
I often can not eat an entire jar of these, so about half is a good serving for me. Also, if you are looking to reduce the amount of calories you could use a lighter calorie nut milk instead of the coconut milk. You can also use 1 1/2 tsp of pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves. Make sure to snap a picture of your masterpiece and tag me on Instagram @livingfreelyglutenfree #livingfreelyglutenfreeYour stars make me smile! Please leave a star review if you have made this recipe!