Does anyone else consistently run themselves out of time in the morning, even though you know you should have learned better many times ago, but you just can’t help but stay in bed until the last possible moment until you suddenly don’t have time to make breakfast? Just me?
Overnight oats make the perfect breakfast for those mornings when you’re in a rush or don’t feel like making anything. If you have a super early morning or know you will be short on time, this recipe is for you! It’s so quick and easy to prepare the night before, and the recipe only requires a handful of ingredients! And for added convenience, I love to pre-portion them in jars for a grab-and-go breakfast or snack!
While overnight oats are super versatile and can be made in a wide variety of flavours, what’s better than a pumpkin pie version that literally tastes like a dessert?? Nothing is better. Well maybe actual pumpkin pie is better, but you can’t eat pie for breakfast (jk do what u want I wouldn’t judge).
This recipe is truly foolproof! Adjust the sweetness to your preference, and customize with whatever toppings your heart desires. I highly recommend pecans and almond butter, but for a nut-free version, I would do bananas and hemp hearts or chia seeds for added protein and healthy fats.
Check out the super-simple recipe below, and let me know if you plan on trying it this pumpkin season!
Pumpkin Pie Overnight Oats (Gluten Free and Vegan)
vegan • gluten free • dairy free • soy free and nut free options
Total time: 10 minutes
- 1½ cups quick oats or rolled old fashioned oats
- 1½ cups non-dairy milk
- ½ cup pumpkin purée
- ¼ cup maple syrup or brown sugar
- 2 tsp pumpkin pie spice
- pinch of salt
- toppings of choice (bananas, pecans, additional pumpkin purée, granola, hemp hearts, chia seeds, almond butter, etc.)
- Combine all ingredients in a medium bowl and stir together. Leave in container and scoop out as needed, or portion into containers/jars for added convenience. Leave in fridge overnight for an easy breakfast the next morning!
- Keeps up to 5 days in a sealed container in the fridge.