Step 1

In a medium mixing bowl, combine the oats, chia seeds, pumpkin pie spice, cinnamon and pumpkin seeds. Whisk to combine.

Step 2

Pour in the almond milk, coconut yogurt, pumpkin puree, maple syrup and vanilla extract. Whisk together. Cover and refrigerate for at least 20 minutes (preferably overnight), or until the oats have thickened to a porridge like consistency. Optional to add splashed more almond milk to thin, if desired.

Step 3

Divide the overnight oats between two bowls or cups and decorate with toppings of choice. I like a dollop of coconut yogurt and chopped pecans.