Pumpkin pie overnight oats

I have many overnight oat recipes in the blog but never thought of making pumpkin pie overnight oats. I am glad I did because they are super easy, delicious and healthy. This version is also gluten free and vegan!

I am all for easy and healthy breakfast. I like to have something different each week so that I don’t get board with my options. Overnight oats are a great alternative because you can make endless variations. So far my favorite is the strawberry and coconut oats but this pumpkin pie overnight oats version is pretty close.

I have used maple syrup to sweetened my version but you can use dates, honey or even unrefined sugar if you like. I think the maple syrup mixes rather good. I also used rolled oats because I like a smooth consistency but if you like more of a crunch you can use steel cut oats. I have never tried it with them but I am sure it will still be good, just not as smooth I am sure.

I also used walnuts but you can use any type of nuts. I like walnuts best because of the Omega- 3’s but my kids love pecans. Maybe I will add that next time, will see!

Well nothing much to elaborate with this simple yet delicious pumpkin pie overnight oat recipe. I hope you get to make it because it is just plain sensational!

Here are some other overnight oat recipes if you like more variations.

1. Strawberry and coconut overnight oats
2. Tropical overnight oats
3. Strawberry and banana overnight oats

P.S: I think I might have one more pumpkin recipe left before by the end of the month. I had some leftover pumpkin puree so I have to think of something so that I can use that bit!

Enjoy!

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Pumpkin pie overnight oats

Miryam's original recipe

Yield: 12-16 servings

Total Time: 5 minutes

Ingredients:

• 6 cups rolled oats, gluten free
• 1 cup pumpkin puree
• 6-7 cups almond milk
• 1/2 cup shredded unsweetened coconut
• 1/3 cup chia seeds
• 1/4 cup maple syrup
• 1/2 cup chopped walnuts
• 1/4 cup golden raisins
• 1 tbsp pumpkin spice

Directions:

In large mixing bowl mix all the ingredients. You may need a little bit more milk if you like. I like mine a bit more liquid like than pudding consistency so I add more. Place in the refrigerator overnight and eat the next morning.

This recipe will keep in your refrigerator covered in a  glass container for up to 5 days.