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Creamy, hearty and robust vegan pumpkin pie overnight oats with chia seeds…pumpkin pie for breakfast!
Overnight oats. The perfect, quick, easy and delicious breakfast. What if I told you you could reap all the nutritional benefits from overnight oats while feeling like you’re eating a yummy slice of pumpkin pie? Keep reading!
These vegan pumpkin pie overnight oats are SO GOOD.
I combine nut milk with canned full-fat coconut milk for an extra creamy pie-like flavor.
The addition of chia seeds gives these oats extra vitamins, minerals and omega-3s, not to mention some extra calcium!
The great thing about this recipe is that it’s customizable. Stir all of your ingredients and then taste test!
Want more pumpkin flavor? Just add more spice! Want your oats a little more sweet? Go ahead and add more maple syrup!
These take 5 minutes to prepare. Just mix your coconut milk and nut milk together and stir. Then add everything else! Refrigerate overnight.
Make these before bed and wake up to a delicious breakfast, ready to go!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
![Pumpkin Pie Overnight Oats [V, GF, No Refined Sugar]](https://wholesomecrumbs.com/wp-content/uploads/2020/05/img_5eb9812ed6190-679x1024-425x425.jpg)
Vegan Pumpkin Pie Overnight Oats [GF]
Ingredients
- 1/2 cup old fashioned rolled oats certified GF if needed
- 1 tbsp chia seeds
- 1/2 cup canned full-fat coconut milk
- 1/2 cup plant-based milk
- 4 tbsp canned pumpkin
- 1/2 tsp pumpkin pie spice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Combine coconut milk and plant-based milk together in a bowl.
- Stir then add the rest of the ingredients. Mix well.
- Cover and refrigerate overnight, or around 8 hours.
- Enjoy!
Notes
- The full-fat coconut milk is what gives these oats a creamy texture and flavor. You can omit and use all nut milk of choice, but it won’t resemble pie as much.
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