Have pumpkin pie for breakfast with this healthy pumpkin pie overnight oats recipe. It’s fast, easy, vegan, gluten-free and delicious!
I hope you are ready for all things pumpkin because as you know, October is here and I’m obsessed. Call me basic if you want, but I love pumpkin flavored things (and I know many of you do as well) so let’s celebrate. And by celebrate I mean, enjoy as much pumpkin goodness as possible… without having our skin turn orange.
Most of you probably know what overnight oats are, but just in case we have some newbies, here’s a simple explanation — overnight oats are simply plain rolled oats (not instant) that soak up liquid overnight in the fridge. You can use any type and combination of liquid/wet ingredients you like. My favorite is unsweetened vanilla almond milk, coconut milk and/or Greek yogurt.
For this particular batch I’m using almond milk and canned pumpkin for my wet ingredients. After letting the oats soak up the liquid overnight (or a few hours if you’re pressed for time) you’re ready to eat. You take the oats out of the fridge, give them a good stir, top with your favorite toppings and enjoy. There’s no cooking involved!
This particular overnight oat combo is one of my absolute favorites! I basically wait all year for it. Pumpkin puree, pumpkin pie spices and almond milk give the oats a creamy texture and fall flavor that I love. If I’m craving more protein I’ll add a little protein powder or Greek yogurt to the mix but I don’t always find it necessary — especially if I’m adding pepitas (raw…