Living With Sjögren’s

Ingredients:

• ¼ cup plain nonfat greek yogurt (or use vanilla)
• ½ cup unsweetened vanilla almond milk (or any milk)
• ¼ cup pumpkin puree
• 1-2 tablespoons pure maple syrup
• ½ teaspoon vanilla extract
• ½ cup rolled oats (gluten free if desired)
• 2 teaspoons chia seeds
• ½ teaspoon pumpkin pie spice

Instructions:

1. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and 1 tablespoon maple syrup until well combined.
2. Stir in oats, chia seeds and pumpkin pie spice. Taste and add more maple syrup if you want it sweeter. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.

Extra Tips:

• If you don't have pumpkin pie spice: feel free to sub in 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon ginger and a TINY pinch of ground cloves or allspice.
• To make vegan/dairy free: dairy free yogurt will work well in place of greek yogurt.