Pumpkin-Pomegranate Overnight Oats In Breakfast, Make-ahead by Frances Largeman-RothNovember 15, 2019 Makes 4 servings | Prep Time: 10 mins Got company coming for the holidays? Cross breakfast off of your to-do list with this delicious, seasonal overnight oats recipe. It combines canned pumpkin puree with pumpkin pie spice, old-fashioned oats, fresh pomegranate seeds and toasted pecans. Lots of folks choose to skip breakfast on days when they know they’ll be eating a big holiday meal, but it often just leads to snacking all day. Fueling up with this hearty jar of fiber-filled oats, antioxidant-packed produce, and healthy fats from hemp and pecans is just what you need to keep you satisfied and energized for all those last-minute holiday tasks. Happy Holidays! Ingredients: 1 (15-ounce) can pumpkin puree 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 2 tablespoons packed brown sugar 1/2 cup chopped pecans 13/4 cups gluten-free oats 1/4 cup hemp seeds pinch of salt 2 cups milk (I used oat milk, but use whatever you like) 1 cup pomegranate seeds or other seasonal fruit Preparation: 1. Preheat oven or toaster oven to 375°. Get 4 lidded jars ready to go; set aside. 2. Combine pumpkin puree, vanilla, pumpkin pie spice and brown sugar in a bowl and mix thoroughly; set aside. 3. Toast pecans for 5 minutes, until fragrant. Set aside. 4. In a large bowl, combine the oats, hemp seeds and salt. 5. Scoop 1/4 cup pumpkin purée into each jar. Top with 1/2 cup oats, 1/2 cup milk and then an additional 1 tablespoon purée. Refrigerate for 3 hours or overnight. 6. When ready to serve, remove lids and top with 1/4 cup pomegranate seeds and 2 tablespoons pecans. Grab a spoon and enjoy!