raisins, coconut flakes or more maple syrupfor garnish
Instructions
In a jar, mix the pumpkin puree, oats, non-dairy milk, chia seeds, pumpkin pie spice, cinnamon and maple syrup. Stir to combine and cover.
Place the jar in the fridge overnight or at least for 6 hours.
The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds.
Top with the candied pecans, raisins, coconut flakes and more maple syrup (or anything else you want!). Enjoy!
Notes
If you like your overnight oats extra thick, use the 3/4 cup of nondairy milk option instead of the 1 cup. This recipe is vegan and gluten free. You can adjust the quantities of pumpkin if you’d like less pumpkin to just 2 tablespoons.
You can also adjust sweetness levels after it’s set up in the fridge and add more maple syrup if you desire. You can also use agave nectar instead.
To store: Pumpkin pie overnight oats can be stored in a sealed container in the fridge for up to 5 days, which makes them a fantastic option for meal prep breakfasts.
To freeze: You can freeze leftover pumpkin pie overnight oats in an airtight container or freezer bag. When ready to eat, thaw the overnight oats in the refrigerator and then enjoy chilled or heated.