Serves | 2
Such a versatile breakfast – these overnight oats are great served cold on a hot day or hot on a chilly one. The sweet, spicy taste keeps you wanting more.
- ½ cup unsweetened plain Nancy’s Organic Cultured Soy
- ½ cup pumpkin puree (or sweet potato)
- ⅓ cup rolled oats
- ¼ cup unsweetened plain nondairy milk
- 3 tablespoons maple syrup (or sweetener of choice, to taste)
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
Layer all the ingredients in a pint Mason jar or small dish with a cover. Mix well and let sit in the fridge overnight. Stir and eat.