Pumpkin Overnight Oats Breakfast
Ingredients
- 1/2 cup gluten-free quick oats
- 2 spoons pumpkin purée
- 1 tsp chia seeds
- 1/2 cup hazelnut milk
- 1/2 cup water
- 1/2 chopped banana
- Cinnamon
- 1 tsp agave
Toppings
- Frozen raspberries
- Bee pollen
- Cashew and baobab butter
Preparation
Mix all the ingredients except toppings in a bowl or jar.
Cover and refrigerate overnight.
In the morning, add the toppings and serve.
