Vegan Pumpkin Overnight Oats With Chia Seeds (No Yogurt)
Start your morning with a cozy jar of Vegan Pumpkin Overnight Oats with Chia Seeds (No Yogurt), a healthy and delicious breakfast or snack perfect for fall.Made with pumpkin puree, naturally sweetened with maple syrup, and packed with warm spices, this creamy oatmeal is full of flavor, easy to prepare, and ideal for meal prep.
Equipment
- 1 bowl or jar with a lid
Ingredients
- ⅓ cup pumpkin puree
- ½ cup rolled oats
- 1 tablespoon chia seeds
- 1-2 teaspoons pure maple syrup or agave syrup
- 1 cup almond milk
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
Instructions
- In a bowl, mix the rolled oats, chia seeds, cinnamon, and nutmeg.½ cup rolled oats, 1 tablespoon chia seeds, ¼ teaspoon ground cinnamon, 1 pinch ground nutmeg
- Stir in the pumpkin puree, maple syrup, and almond milk.⅓ cup pumpkin puree, 1-2 teaspoons pure maple syrup, 1 cup almond milk
- Cover and refrigerate for at least 4 hours or overnight, allowing the oats to soften and absorb the flavors. Serve with walnuts or toasted pumpkin seeds for extra crunch.
Notes
- Storage: Store your overnight pumpkin oatmeal in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Check out my dedicated post on freezing overnight oats for more details.
- Make it ahead: Prepare multiple servings at once and store them in separate containers for a quick grab-and-go breakfast throughout the week.
- Gluten-free option: Use certified gluten-free rolled oats.
Nutrition
Calories: 300kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 334mgPotassium: 385mgFiber: 12gSugar: 8gVitamin A: 12719IUVitamin C: 4mgCalcium: 433mgIron: 4mg
Tried this recipe?Let us know how it was!
