Overnight Pumpkin Oats with Toppings
Ingredients
- 1/2 cup gluten-free oats
- 2 tablespoons pumpkin purée
- 1 tablespoon chia seeds
- 1 tablespoon baked apple yogurt
- Generous amount of cinnamon
- Squeeze of agave syrup
- Almond milk as needed
Toppings
- Figs
- Warm raspberries
- Nuts and berries butter
- Bee pollen
Preparation
In a bowl or jar, combine the oats, pumpkin purée, chia seeds, baked apple yogurt, cinnamon, agave syrup, and almond milk. Stir well.
Cover the mixture and refrigerate overnight.
In the morning, top with figs, warm raspberries, nuts and berries butter, and bee pollen before serving.
