- Vegetarian
- Gluten-free
- Nut-free
Ingredients
Tick off as you goMethod
5 stepsStep 1: 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.
Step 2: Stir in the rolled oats and chia seeds.
Step 3: Cover and refrigerate for at least , but preferably overnight.
Step 4: When you're ready to eat, roughly chop the pecans and toast them in a dry frying pan over a medium heat for .
Step 5: 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.


