Pumpkin Overnight Oats
These vegan Pumpkin Overnight Oats are super easy to make and so thick and creamy. Oats, chia seeds and delicious pumpkin make this overnight oat recipe with pumpkin a winner!
Servings: 1
Calories: 471kcal
Ingredients
- 1 cup plant milk (I like almond or oat best)
- 1 tablespoon pure maple syrup
- 1 tablespoon nut butter (I like cashew or almond)
- 2 tablespoons pumpkin puree (make sure it's plain, not pie filling)
- 1 tablespoon hemp seeds
- ½ teaspoon cinnamon (or pumpkin pie spice)
- 1 tablespoon chia seeds
- ½ cup oats (old fashioned rolled oats, not quick oats)
toppings:
- vegan yogurt
- pumpkin puree
- nut butter
- cinnanmon
- nuts (pecans or walnuts)
Instructions
- In a bowl add the plant milk, maple syrup, pumpkin puree and nut butter. Whisk until combined.
- Add the oats to a jar with the hemp seeds, chia seeds and cinnamon. (Or just add these to the bowl of wet ingredients if you want to leave it in the bowl to set in the fridge)
- Pour the wet mixture into the jar with the oats and give it a stir. Place in the fridge overnight or at least 1 hour.
Video
Notes
Storage: Store in the fridge up to 3 days.
Nutrition
Calories: 471kcal | Carbohydrates: 54g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 9mg | Potassium: 433mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4825IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 6mg
