Description

A warming, high fiber vegan breakfast combining creamy oats, pumpkin puree, chia seeds and plant-based yogurt for a nourishing fall-inspired start to your day.

Ingredients

Scale

1/2 cup rolled oats

1/3 cup pumpkin puree

1 tablespoon chia seeds

1/2 cup plant-based yogurt

3/4 cup unsweetened non-dairy milk

1–2 teaspoons maple syrup or sweetener of choice

1/2 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract (optional)

Instructions

1. In a bowl stir together oats, pumpkin puree, chia seeds, pumpkin pie spice, vanilla extract, sweetener and non-dairy milk until evenly blended.

2. Let the mixture rest for 10–15 minutes to allow chia seeds to absorb liquid and thicken.

3. Spoon half of the pumpkin oat mixture into two jars or containers, then add a layer of plant-based yogurt in each.

4. Top with the remaining oat mixture, seal containers and refrigerate for at least four hours or overnight.

5. Before serving, stir gently, add a splash of non-dairy milk if too thick, and top with nuts, seeds or spices as desired.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: breakfast
Method: no-cook
Cuisine: american

Nutrition

Serving Size: 1 jar
Calories: 300
Sugar: 8
Sodium: 100
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 40
Fiber: 8
Protein: 8
Cholesterol: 0

Keywords: pumpkin oats, chia overnight oats, low carb vegan breakfast, high fiber breakfast, pumpkin chia breakfast, vegan breakfast, fall breakfast, pumpkin spice oats