Description

Creamy oats mingled with pumpkin puree, warming spices, and maple sweetness create a healthy, grab-and-go breakfast that tastes like dessert.

Ingredients

Scale

1 cup rolled oats

1/2 cup pumpkin puree

1 cup plant-based milk (almond, oat, or soy)

1 tablespoon chia seeds

1–2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

pinch of ground allspice or cloves (optional)

pinch of salt

Instructions

1. In a bowl combine rolled oats, chia seeds, cinnamon, nutmeg, ginger, allspice, and salt.

2. Add pumpkin puree, maple syrup, vanilla extract, and plant-based milk and stir until smooth.

3. Divide the mixture evenly into two airtight jars or containers.

4. Cover and refrigerate for at least 6-8 hours or overnight.

5. In the morning, stir the oats and add a splash of plant milk if needed.

6. Top with chopped nuts, granola, extra cinnamon, or dairy-free yogurt before serving.

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

Nutrition

Serving Size: 1 jar
Calories: 350
Sugar: 12
Sodium: 150
Fat: 10
Saturated Fat: 1.5
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 55
Fiber: 8
Protein: 8
Cholesterol: 0

Keywords: pumpkin pie overnight oats, healthy pumpkin overnight oats recipe, fall inspired overnight oats, pumpkin spice breakfast, vegan overnight oats, meal prep breakfast, autumn breakfast recipe