3 tbsp canned pumpkin (not pumpkin pie mix, just pumpkin)
2 cups milk or milk product of your choice (I used unsweetened vanilla almond milk)
1 tbsp chia seeds
1 tsp pumpkin pie spice
For layering:
6 crumbled graham crackers
6 tbsp caramel syrup (I used ice cream topping)
3 tbsp chopped pecan pieces
Instructions
Mix first 6 ingredients together in a large bowl. Adjust the amount of milk until desired thickness of oat mixture (some people like it thinner or thicker, keeping in mind it will absorb the liquid and become thicker on its own)
Layer all ingredients in a jar:
Add 1 crumbled graham cracker, 1 tbsp caramel syrup, & a sprinkle of pecan pieces to bottom of jar
Add ¼ of the oat mixture to the jar
Add 1 crumbled graham cracker, 1 tbsp caramel syrup, & a sprinkle of pecan pieces to bottom of jar
Add ¼ of the oat mixture to the jar
Add 1 crumbled graham cracker, 1 tbsp caramel syrup, & a sprinkle of pecan pieces to bottom of jar
Repeat for 2nd jar
Refrigerate at least 6 hours, or overnight
Eat within 3 days
Recipe by Mom Does Reviews at https://www.momdoesreviews.com/2019/09/09/caramel-pumpkin-pie-overnight-oats-recipe/