Vegan Pumpkin Overnight Oats

Finished recipe in two mason jars with spoons

These Vegan Pumpkin Pie Overnight Oats are a delicious and easy grab-n-go breakfast that can be made in under 5 minutes and will have you thinking you're eating pie for breakfast.

5 from 1 vote

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Prep Time: 5

Total Time: 5

Servings:

Calories: 321kcal

Author: Sarah McMinn

Ingredients

1 cup rolled oats
½ cup light coconut milk
½ cup almond milk
½ cup pumpkin puree
2 tablespoon maple syrup
1 tablespoon chia seeds
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
pinch of salt
pecans for topping

US Customary - Metric

Instructions

Combine oats, milk, pumpkin, chia seeds, maple syrup vanilla extract, spices and salt in a large bowl. Stir together until well combined.
Transfer to two 8 ounce mason jars, cover, and place in the refrigerator at least 4 hours or overnight.
When ready, top with pecans and enjoy. Oats can stay refrigerated for up to 3 days.

Notes

Serving and Storing - Let your oats set up at least 4 hours before serving. They are best left to sit overnight. Serve them with chopped pecans. Store the oats in four separate serving sizes to be enjoyed throughout the week. Overnight oats should be eating within 4 days.

Variations - You can swap in steel-cut oats for old fashioned oats. To do that, you’ll want to double the liquid in this recipe.

Nutrition