Vegan Pumpkin Overnight Oats
Vegan Pumpkin Overnight Oats deliver cozy, pumpkin pie flavor in a healthy jar. This simple recipe creates fall breakfast oats for busy mornings.
Ingredients
- ½ cup 45g old-fashioned rolled oats
- ½ cup 120ml plant-based milk (almond, oat, or soy)
- ¼ cup 60g canned pumpkin puree
- 1 tbsp 15ml maple syrup
- ½ tbsp 4g chia seeds
- 1 tsp pure vanilla extract
- ½ tsp pumpkin pie spice or cinnamon
- Pinch of sea salt
- Optional: Nuts seeds, or nut butter for topping
- Substitution: Use agave for maple syrup; flaxseeds for chia seeds.
Instructions
Combine Ingredients
- I mix ½ cup oats, ½ cup plant milk, ¼ cup pumpkin puree, 1 tbsp maple syrup, ½ tbsp chia seeds, 1 tsp vanilla, ½ tsp pumpkin pie spice, and a pinch of salt in a bowl for these Vegan Pumpkin Overnight Oats.
Chill
- I cover and refrigerate for at least 4 hours, stirring after 1 hour to prevent clumping, for these creamy pumpkin oats.
Serve
- I stir and top with nuts or nut butter for these healthy overnight oats’ crunch.