Ingredients
- 100g rolled oats
- 150g homemade pumpkin purée (blended roasted pumpkin)
- 200ml milk of your choice
- 100g thick Greek yoghurt, plus extra to serve
- 1 double espresso, cooled
- 1 tbsp chia seeds
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- Small pinch of ground cloves
- ½ tsp vanilla extract
- Pinch of salt
- 30g pecans
- 1 tbsp cacao nibs
Method
- Add the pumpkin purée, milk, Greek yoghurt, cooled espresso, vanilla, cinnamon, ginger, nutmeg, cloves and salt to two jars and stir until smooth and creamy.
- Stir in the rolled oats and chia seeds.
- Cover and refrigerate for at least 6 hours, but preferably overnight.
- When you're ready to eat, roughly chop the pecans and toast them in a dry frying pan over a medium heat for 2–3 minutes.
- Give the oats a good stir, adding a splash of milk if they've become too thick. Top each portion with a spoonful of Greek yoghurt, toasted pecans, cacao nibs and a dusting of cinnamon.
