Vegan Pumpkin Pie Overnight Oats

Bring a little of the fall season to your morning breakfast with this delicious and easy to make recipe from our friend Anna at HealthySimpleYum. These Pumpkin Pie Overnight Oats can be made hot or cold and are high in fiber, protein, and healthy fats. They are easy to prep the night before (less than 10 minutes!) for a quick grab-and-go breakfast the next morning. The best part is that they are vegan and gluten-free! So, grab your Bakery On Main Rolled Oats and Grain-Free Maple Vanilla Granola and try making these yourself!

 

 

 

INGREDIENTS:

Yield: 6

  • 2 1/2 cups Bakery On Main Rolled Oats
  • 1 1/2 cups pumpkin puree (unsweetened)
  • 2 1/2 cups plant-based milk
  • 1/4 cup cashew butter
  • 1/4 cup maple syrup or brown sugar
  • 2 tsp vanilla extract
  • 2–3 tsp pumpkin pie seasoning

Toppings:

 

INSTRUCTIONS:

Cold Oats:

  1. Add all ingredients to a large sealable bowl. Mix well.
  2. Refrigerate overnight or for at least 3 hours.
  3. Serve, add toppings as desired, and enjoy!

 

Hot oats:

 

  1. Use 3 cups of milk rather than 2 1/2. 
  2. Add milk and oats to a pot and bring to a simmer.
  3. Once simmering, add the pumpkin puree, maple syrup, vanilla extract, and pumpkin seasoning.
  4. Cook on low heat for 3-4 minutes until oats are soft but not mushy.
  5. Once done, turn off the stove and add cashew butter and toppings.

 


 

Don't forget to try some of our other delicious fall recipes like these Gluten Free Pumpkin Muffins with Chocolate Chips or Granola Butter Stuffed Pancake Poppers.