Vegan Pumpkin Overnight Oats-Super quick and easy, convenient and best of all, delicious.
Just in case you haven't noticed, it's pumpkin season. Pumpkin spice everything is everywhere, but the funny thing is, all that "pumpkin spice" flavored stuff, most of the time doesn't have any pumpkin whatsoever. Which is kind of crazy if you think about it! And a shame also, because there's so much you're missing out on when you don't get the real thing. Pumpkin is packed with antioxidants, fiber, vitamins, and minerals. It's rich and creamy, filling and satisfying. And the best part, you can skip all the hard work and save some time by buying it canned.
Like a lot of people, we also have a little bit of an obsession with everything pumpkin. The real thing though, not that artificially flavored stuff.
Another thing we're kind of obsessed with is overnight oats. Super quick and easy, convenient and best of all, delicious. And you can pretty much make them using your favorite ingredients.
I guess we're not the only ones who, since our Apple Pomegranate Overnight oats recipe is one of our most viewed. And our Vegan Chocolate Peanut Butter overnight oats, come close second (hey, anything that allows you to eat chocolate for breakfast is definitely worth a try!)
The recipe we're sharing today combines two of our "obsessions" in one nutritious, grab and go breakfast, that you can prepare the night before in less than ten minutes. So you can truly enjoy pumpkin season 😉
Enjoy!
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Vegan Pumpkin Overnight Oats
- Total Time: 5 mins
- Yield: 2 cups 1x
Description
Vegan Pumpkin Overnight Oats-Super quick and easy, convenient and best of all, delicious.
Ingredients
- 1 cup old fashioned oats
- 1 cup organic pumpkin puree
- 2 tbsp Chia seeds
- 1 cups unsweetened vanilla almond milk
- ⅓ cup pure maple syrup
- ½ tsp cinnamon
- ⅛ tsp ground cloves
- ¼ tsp ground powdered ginger
- ⅛ tsp Allspice
- Pinch cardamom
- ½ cup chopped toasted pecans (optional)
- Fresh fruit (optional)
Instructions
- Mix all ingredients in a large bowl, except for pecans. Cover and refrigerate overnight
- Top with toasted pecans right before serving
Notes
You can use raw or toasted pecan for this recipe. If you want to toast your pecans place pecans in a non-stick skillet toast in low heat for about 10-15 minutes, stirring frequently and making sure they don't burn. Let them cool before storing them in an airtight container.
- Prep Time: 5 mins
- Category: Breakfast
Nutrition
- Serving Size: ½ cup
- Calories: 207
- Sugar: 18g
- Sodium: 54mg
- Fat: 2.9g
- Saturated Fat: 0.6g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
Dianna
This sounds fabulous! Can't wait to try it!!!
Vicky & Ruth
Thank you Diana! We love having breakfast ready to go in the morning.