- 1/2cup hot water
- 4 TBSP Coconut Cloud Pumpkin Spice coconut creamer powder
- 1/2cup plain pumpkin purée (make sure it’s not the Pumpkin Pie Filling)
- 1TBSP creamy almond butter or peanut butter
- 1TBSP chia seeds
- 1 ½TBSP maple syrup
- 1 tsp pumpkin pie spice
- 1tsp vanilla extract
- 1/2cup gluten free rolled oats
- 1/2cup pecans, roughly chopped
- 1TBSP maple syrup
- 1tsp pumpkin pie spice
- 1/4cup vanilla coconut yogurt (we’ve been loving Silk Greek Style coconut yogurt)
OATS: In a small bowl or cup, mix together your hot water and Coconut Cloud Pumpkin Spice creamer powder until well combined. Set aside for a moment to come to room temperature.
Then, to your creamer/liquid mixture add pumpkin purée, almond butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. Add in your oats and stir a few more times.
Get two small mason jars or small bowls with lids, and divide the oats equally between the 2 containers. Then press the oats down with a spoon to ensure all oats have been moistened and are immersed in liquid. Cover securely with lids or seal and set in the refrigerator overnight.
PECAN TOPPING: Add roughly chopped pecans to a nonstick skillet over medium-low heat and toast them, stirring occasionally, for about 2 minutes. Turn the heat down to low, add the maple syrup, and mix quickly to evenly coat the pecans. Spread them out in the pan so they are not in any large clumps, then add the pumpkin pie spice and mix once more. Remove from heat and let cool completely. Store these in an airtight container.
The next day, open your oats jars and top with coconut yogurt and your pecan topping. Enjoy!