Pumpkin Spice Overnight Oats
This vegan pumpkin spice overnight oats recipe is a simple, nourishing, and delicious way to start your day with a taste of autumn.
Servings: 2
Calories: 366kcal
Equipment
Ingredients
- ¼ cup pumpkin puree (NOT the pumpkin pie mix—it has added sugar)
- 1 cup almond milk (or any unsweetened plant-based milk)
- ⅓ cup homemade date syrup
- 1 teaspoon pumpkin pie spice (cinnamon, ginger, cloves and nutmeg)
- 1 cup rolled oats (use gluten-free, if gluten-sensitive)
- 1 Tablespoon ground flaxseeds
- 2 Tablespoons pecans or walnuts, chopped
Optional Toppings
Instructions
- Put the pumpkin puree, homemade date syrup, unsweetened plant-based milk, and pumpkin pie spice into a mini blender. Blend until smooth and creamy.
- In a mixing bowl, combine rolled oats and ground flaxseeds.
- Pour the pumpkin mixture into the rolled oats mixture. Stir well to combine; allow the mixture to sit for 7 to 8 minutes to thicken.
- Divide the mixture into individual mason jars or bowls, and add chopped nuts or other desired toppings.
- Enjoy these pumpkin spice overnight oats immediately. Or for the best texture, refrigerate for 4 or more hours.
Notes
- No blender? If you don't have a blender, no problem. Put all ingredients into a mixing bowl and stir well to combine. Break up any clumps in the mixture with a wooden spoon.
- Storage: These overnight oats can be stored in airtight containers, such as mason jars, in the refrigerator for up to 4 days.
Nutrition
Calories: 366kcal | Carbohydrates: 56g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 166mg | Potassium: 463mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4807IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 3mg
