Pumpkin Overnight Oats
Pumpkin Overnight Oats are just the breakfast to make-ahead for a quick, seasonally on-point morning! They're creamy (without any dairy) and just the right amount pumpkin spice. This vegan-friendly and gluten-free overnight oats recipe pack a lot of fiber into your breakfast to leave you satisfied all morning long!
Course: Breakfast
Keyword: Pumpkin Overnight Oats
Method: No Cook
Author: Lexi's Clean Kitchen
- 1 cup rolled oats
- 1 cup almond milk or milk-of-choice
- ¼ cup pumpkin puree
- 1/4 cup raisins or mini chocolate chips
- 2 tablespoons chopped pecans optional
- 2-3 teaspoons maple syrup more if desired
- 2 teaspoons chia seed
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Place all ingredients into a jar and mix well to combine.
Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.
- If desired, add more almond milk before serving, but this is the amount we prefer.
- Store in the refrigerator for 3 days.
Calories: 665kcal | Carbohydrates: 107g | Protein: 16g | Fat: 18g | Saturated Fat: 1g | Sodium: 185mg | Fiber: 15g | Sugar: 20g