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Pumpkin Pie Overnight Oats - Vegan, Gluten-Free, Healthy

🎃 Pumpkin Pie Overnight Oats | Vegan, Gluten-Free, Healthy

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Prep Time 5 minutes
Servings: 2 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats certified gluten-free if needed
  • ¾ cup unsweetened almond milk or other plant-based milk
  • ½ cup pumpkin purée
  • 1 –2 tablespoons maple syrup to taste
  • 1 tablespoon chia seeds for texture and nutrition
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie spice or a mix of nutmeg, cloves, and ginger
  • ½ teaspoon vanilla extract
  • Pinch of salt
Optional toppings:
  • Coconut yogurt or vegan whipped cream
  • Chopped pecans or walnuts
  • Additional maple syrup or cinnamon
  • Pumpkin seeds pepitas

Method
 

  1. In a medium jar or airtight container, combine the oats, almond milk, pumpkin purée, maple syrup, chia seeds, spices, vanilla, and salt.
  2. Stir well until fully mixed. Cover and refrigerate for at least 4 hours or overnight.
  3. In the morning, give it a good stir. If too thick, add a splash of almond milk to loosen.
  4. Serve cold or warm it up on the stovetop or in the microwave. Add toppings of choice and enjoy!

Notes

Make a double batch to meal prep breakfast for the week.
Use steel-cut oats for a chewier texture (let them soak at least 8 hours).
Sweetness is adjustable—taste before serving and add more maple syrup if needed.
For added protein, stir in a spoonful of almond butter or a scoop of plant-based protein powder.