Overnight Pumpkin Oats & Quinoa
Gluten Free: undefined
MAKES: serving
Ingredients
1/2 cup oats
1/2 cup cooked quinoa (measure after cooking)
1/2 cup plain Greek yogurt
1/2 cup whole milk (plus extra if needed)
1/2 cup canned pumpkin
2 tsp maple syrup
1 tsp pumpkin spice
1/4 tsp cinnamon
2 tsp butter or 6 Tbsp unsweetened coconut flakes
Directions
Combine all ingredients in a bowl. Mix well.
Adjust seasonings, if needed.
Divide into 2 equal servings into bowls or mason jars. Cover and refrigerate overnight.
When ready to serve, add additional milk to thin out the consistency, if needed. Can be served cold or warmed up.