Pumpkin Pie Overnight Oats

• 2 cups gluten free rolled oats
• 1 cup non-dairy milk
• 1/2 cup pumpkin puree
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup non-dairy yogurt
  

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Top with pecans, pumpkin seeds, maple syrup, granola, nut butter or fresh fruit! 

1. To a medium sized mixing bowl add your gluten free rolled oats, non-dairy milk, pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice. Stir until fully combined.
2. Divide this mixture evenly amongst 4 bowls or jars, store in the fridge overnight for best results.
3. In the morning, taste and adjust seasoning as needed. Adding more maple syrup if you want it sweeter or more spice if you want the flavors warmer.
4. Top with non-dairy yogurt to serve and any other toppings you choose. I topped mine with pecans, pumpkin seeds, maple syrup and extra pumpkin pie spice!