Pumpkin Pie Overnight Oats
These easy 8 ingredient pumpkin overnight oats are vegan, gluten-free, refined sugar-free, & the best prep ahead breakfast!
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Servings: 2 servings
Ingredients
- 1 cup rolled oats
- 2 Tablespoons chia seeds
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup soy milk or any plant-based milk
- ½ cup pumpkin puree not pumpkin pie filling
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla bean paste
Instructions
- Add the rolled oats, chia seeds, pumpkin pie spice, and salt to a mixing bowl and whisk together. Then, add in the soy milk, pumpkin puree, maple syrup, and vanilla bean paste and mix into a thick batter.
- Pour the overnight oat batter into two glass jars, then seal and store in the fridge for 4 hours or overnight.
- The next morning remove from the fridge, add any toppings you desire, and enjoy cold!
Notes
- Overnight Oats can be stored in a closed container in the fridge for 3-4 days.
- Please see the blog post for substitution ideas!
Nutrition
Serving: 1container | Calories: 369kcal | Carbohydrates: 63g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 346mg | Potassium: 524mg | Fiber: 11g | Sugar: 24g | Vitamin A: 9891IU | Vitamin C: 9mg | Calcium: 280mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!