Description
A creamy, dairy-free breakfast made with rolled oats, pumpkin puree, and warm spices, soaked overnight for a convenient and flavorful start to the day.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 2 tbsp chia seeds
- 1/2 cup unsweetened pumpkin puree
- 1 cup unsweetened plant-based milk (almond or oat)
- 2 tbsp pure maple syrup
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Combine dry ingredients (rolled oats, chia seeds, pumpkin pie spice, and salt) in a mason jar and stir or shake to distribute evenly.
- Add wet ingredients (plant-based milk, maple syrup, vanilla extract, and pumpkin puree) to the jar.
- Stir with a spoon to ensure the pumpkin puree is fully incorporated and no clumps remain.
- Secure the lid tightly and shake the jar vigorously for 30-60 seconds to mix thoroughly.
- Stir once more with a spoon to check for dry patches, then cover.
- Refrigerate for at least 4 hours or overnight (8-12 hours) until oats are soft and creamy.
- Serve cold straight from the jar, or gently warm by placing the sealed jar in hot water for 10 minutes if desired.
Notes
Do not use instant oats or steel-cut oats as they will not soften properly overnight. Ensure pumpkin puree is 100% pure, not pie filling. Store in the refrigerator for up to 5 days, but best consumed within 3 days. Do not freeze as texture will become grainy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 380
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 55
- Fiber: 10
- Protein: 12
Keywords: vegan, pumpkin spice, overnight oats, gluten-free option, dairy-free, camping breakfast, meal prep, healthy breakfast