Pumpkin Spice Latte Overnight Oats With Maple Pepitas - cooking recipe

Ingredients

3/4 cup unsweetened almond milk
2 tablespoons cups unsweetened almond milk
1/4 cup cold brew coffee
1/2 cup pure pumpkin puree
1 1/2 - 2 1/2 tablespoons pure maple syrup (depending on your sweet tooth)
3/4 teaspoon pure vanilla extract
1 1/4 teaspoons pumpkin pie spice (I use Joya s recipe to make my own.)
1 pinch , kosher or 1 pinch sea salt
1 cup gluten free old fashioned oats
1 tablespoon chia seeds
1 -2 teaspoon hemp seeds, for serving (optional)
For the candied pepitas
3 tablespoons pepitas
1 1/2 teaspoons pure maple syrup
1 pinch , kosher or 1 pinch sea salt

Preparation

In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.
Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.).
maple pepitas: Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast.
Add the maple syrup and a pinch of salt and cook, stirring regularly, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.
When you're ready to serve, give the oats a good stir and spoon them into jars or bowls (if you haven't already.
Top with candied pepitas and hemp seeds (if using).