Creamy, naturally sweetened pumpkin spice overnight oats that are also vegan and gluten-free (as long as you use plant-based milk and gluten-free oats!). It’s a quick and easy breakfast (or snack) to prepare during weekend meal prep for the week ahead.
Add milk, pumpkin puree, and maple syrup to a small bowl or measuring cup and mix well until everything has combined. Set aside.
Add rolled oats, hemp hearts, ground flax seeds, and pumpkin pie spice to a medium-sized mason jar or a small container with a lid and mix.
Pour the wet ingredients into the dry ingredients and mix well until there are no dry ingredients left.
Place the jar in the refrigerator for at least 6 hours or up to four days.
Serve plain or with the toppings of your choice.
Notes
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes enough for 1 breakfast serving or 2 snacks. If you need more, the recipe can be doubled, tripled, or even quadrupled as needed.
Any type of milk can be used, I use unsweetened, unflavoured almond milk or oat milk. I recommend using one that is unsweetened and unflavoured so you can control the sweetness and flavour of the oatmeal.
Only use rolled oats for this recipe, steel cut oats, quick oats, or thick oats will not work.
Maple syrup is my recommended sweetener, but you can use any sweetener you like.
If you don't have pumpkin pie spice, use ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of ground ginger as a replacement.
Pumpkin overnight oats will keep in the refrigerator for up to four days. The longer they stay in the fridge, the more the oats will break down.
Only add toppings right before you are ready to serve.
Nutrition info is for the full recipe prepared as written using unsweetened, unflavoured almond milk, 1 tablespoon of maple syrup, and no toppings or extra milk. The data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.