Pumpkin Pie Overnight Oats - Vegan and Gluten-Free!
Pumpkin pie for breakfast! YAAASSSS!!!
Okay, not exactly, but close. Pumpkin spice mania is in full swing and those two words (pumpkin spice) always makes me crave my favorite pie. But I’m a traditionalist; therefore, I only eat it on or about the fourth Thursday of November. But that doesn’t stop me from finding creative ways to get that savory, earthy, mouthwatering flavor in other foods. Cue the overnight oats that taste like pumpkin pie.
What do you do when you have half of a can of pumpkin left over from another recipe that was a fail? You add it to healthy rolled oats and mix it up with cinnamon, nutmeg, cloves, maple syrup, almond milk, and pecan chips, then you let all of those ingredients get to know each other overnight.
While you’re sound asleep dreaming of pumpkin pie and oatmeal, all of the flavors in the pumpkin overnight oats get nice and cozy, so that you get to feel the same way in the morning while you're eating them.
I’m eating my second jar of pumpkin spice overnight oats as I write this, and I’m so blissed out that I’m having trouble concentrating on what I’m doing. I can’t keep my hands on the keyboard long enough to complete a paragraph because my hands keep migrating to the spoon.
This breakfast is truly as close to pumpkin pie as I’m going to get—until Thanksgiving. The spices, the pumpkin, and the pecans really mimic the taste of my favorite dessert. Heavenly and healthy. The best way to start the day.
If you love pumpkin pie, pumpkin spice, or pumpkin anything, you’re going to LOVE these overnight oats with pumpkin. Make them and come back and let me know what you think.
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Pumpkin Pie Overnight Oats – Vegan and Gluten Free!
- 1 cup of uncooked rolled oats – make sure they’re certified gluten-free if you can’t eat gluten
- 2 tablespoons of pumpkin puree
- 1 heaping tablespoon of pure maple syrup + 1 teaspoon
- ¼ teaspoon of pure vanilla extract
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 1/16 teaspoon of cloves
- Pinch of ground sea salt
- ¾ cups of almond milk
- ¼ cup of pecan chips
- Put the oats, pumpkin, maple syrup, vanilla, spices, almond milk, and pecans in a 16 ounce Mason jar and stir until completely blended. Put the lid on and refrigerate overnight.
- Keep refrigerated for up to three days.