Yield: 4 servings

Ingredients:

½ cup walnut pieces, coarsely chopped, divided
1/4 cup hulled pumpkin seeds, divided
1 cup non-fat or 1% low fat milk
1 cup non-fat or low fat plain yogurt
1 cup old-fashioned rolled oats
½ cup pumpkin puree
¼ cup pure maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
½ cup dried cranberries, divided

Instructions:

1. Toast the walnuts and pumpkin seeds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3-5 minutes. Set aside to cool.
2. In a medium bowl, stir together the milk, yogurt, oats, pumpkin puree, maple syrup, vanilla, cinnamon, nutmeg and ginger. Add half of the walnuts and pumpkin seeds and, half the raisins and stir to combine.
3. Divide the mixture evenly among four 12-ounce (1 ½ cup) jars. Top each with the remaining walnuts, pumpkin seeds and raisins. Cover tightly and refrigerate overnight or at least 8 hours. The jars will keep up to 3-4 days in the refrigerator.

Source: Ellie Krieger, RD

Nutrition Facts:

Serving: 1 serving