These Vegan Pumpkin Pie Overnight Oats are like eating pumpkin pie for breakfast, without all the sugar and guilt. It’s super simple to prep the night before for a quick breakfast in the morning. Feel free to add your favorite mix-ins like chocolate chips, walnuts, pecans, granola, raisins, grated apple, or even some dairy-free caramel. I like to top mine with a spoonful of vegan yogurt or coconut whipped creme.
Vegan Overnight Pumpkin Pie Oats
serves 1
1/3 cup old fashioned rolled oats
1/3 cup pumpkin puree (pure pumpkin, NOT pumpkin pie filling)
1/3 cup almond milk (I used unsweetened. You can use your milk of choice.)
1 teaspooon chia seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tiny pinch of ground cloves
1 teaspoon pure maple syrup
toppings of your choice
Mix all of your ingredients in a jar or bowl. Cover and let sit overnight. In the morning you can add more liquid if needed. My son prefers his oats warm, so I pop them in the microwave for about 45 seconds to heat them up. I prefer them straight from the refrigerator with a spoonful of coconut whipped creme!
(Nutriton data should be regarded as an estimate. Data was calculated using unsweetened, sugar free almond milk.)
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