Recipe by: Frances Largeman-Roth. This hearty ONO makes a super-charged, super food, on-the-go breakfast!
Get 4 lidded jars ready to go.
Prepare quinoa according to package directions. Allow to cool and transfer to a medium mixing bowl. Add the oats and pinch of salt and stir to combine. Set aside.
In a separate mixing bowl, combine the pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 2 tablespoons pure maple syrup. Set aside.
Into each jar, spoon ¼ cup of the pumpkin mixture, followed by ½ cup, plus 1 tablespoon of the quinoa mixture. Add ¼ cup of the yogurt to each jar, followed by 2 more tablespoons of the pumpkin mixture. Place lids back on jars and refrigerate for 3 hours or overnight.
Remove jars from the refrigerator, take off the lids and add 1 tablespoon pumpkin seeds to each jar. Enjoy!