Description
I love a good bowl of Pumpkin Pie Overnight Oats in the morning when it’s fall but the weather still feels like summer. This recipe is autumn in a healthy breakfast bowl, high in fiber, protein, and healthy fats. Make it cold or hot, both options included!
Ingredients
Scale
- 2 1/2 cups 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:
- Pumpkin seeds
- Bakery on Main Maple Vanilla Clusters
- Pumpkin Spread/butter
- Pumpkin Pie Spice
Instructions
- Add all ingredients to a large sealable bowl. Mix well.
- Refrigerate overnight or for at least 3 hours.
- Serve, add toppings as desired, and enjoy!
Hot oats:
- Use 3 cups of milk rather than 2 1/2.
- Add milk and oats to a pot and bring to a simmer.
- Once simmering, add the pumpkin puree, maple syrup, vanilla extract, and pumpkin seasoning.
- Cook on low heat for 3-4 minutes until oats are soft but not mushy.
- Once done, turn off the stove and add cashew butter and toppings.
Notes
*Good for up to 5 days in refrigerator.
- Prep Time: 10
- Category: Breakfast
- Method: No-cook
- Cuisine: breakfast
