Pumpkin Pie Overnight Oats

Vegan Pumpkin Pie Overnight Oats Recipe (Easy Make-Ahead Breakfast)

Servings: 1 large or 2 small jars | Prep Time: 10 minutes | Chill Time: 4 hours (or overnight) | Cook Time: None | Total Time: About 4 hours 10 minutes

Ingredients

• ½ cup (45 grams) rolled oats

• ¾ cup (180 ml.) unsweetened non-dairy milk

• ¼ cup (60 grams) canned pumpkin purée

• 1 tbsp. (15 ml.) maple syrup

• 1 tbsp. (10 grams) chia seeds or ground flaxseed

• ½ tsp. (1 gram) ground cinnamon

• ¼ tsp. (0.5 gram) pumpkin pie spice or ground ginger

• ½ tsp. (2.5 ml.) vanilla extract

• Pinch of sea salt

Toppings

• Diced roasted pumpkin or apple

• Pepitas (pumpkin seeds)

• Cinnamon stick or star anise (for visual flair)

• Sprinkle of coconut flakes or granola

Directions

1. In a jar or container, mix together oats, non-dairy milk, pumpkin purée, maple syrup, chia or flax, cinnamon, pumpkin pie spice, vanilla, and salt.

2. Stir well, cover, and refrigerate overnight (or at least 4 hours) to thicken.

3. In the morning, give it a stir and add your favorite toppings. Enjoy cold or gently warmed.

Make It Yours

• Swap pumpkin purée for mashed sweet potato or roasted butternut squash.

• Add a scoop of vegan vanilla protein powder or a spoonful of nut or seed butter for extra creaminess.

• Layer with dairy-free yogurt or coconut whip for a dessert-style breakfast jar.

• For added crunch, sprinkle toasted coconut, pepitas, or crushed pecans before serving.

Spice It Up

• Use pumpkin pie spice, or make your own with cinnamon, nutmeg, ginger, and clove.

• A pinch of cardamom or allspice adds a more complex aroma.

• Stir in a splash of espresso for a pumpkin-latte twist.

Pairs Well With

• A warm mug of cinnamon tea

• Fresh apple or pear slices

• Toasted sourdough with almond butter