After preparing one or more jars with the dry ingredients, follow these instructions to make delicious Pumpkin Persimmon Overnight Oatmeal:
- 1/3 cup pumpkin puree
- 1 cup of almond milk, or other vegan milk
- 1 persimmon, diced
- 1 teaspoon blackstrap molasses
Add the wet ingredients, reapply the lid and shake to combine again. Refrigerate overnight, or at least an hour. You can eat it cold, or heat it in the microwave (I do 1 minute and 30 seconds, stir, then heat for 1 more minute). Top with chopped nuts (I like pecans), cacao nibs, coconut, or whatever topping you’re into. Serve hot and enjoy!
Source: Kristy Turner