Vegan Pumpkin Pie Overnight Oats with Chia Seeds
This vegan overnight oats recipe is loaded with pumpkin spice and pumpkin flavour! Perfectly chewy, made with rolled oats, chia seeds and almond milk. A creamy sweet vegan breakfast recipe that can be meal prepped to enjoy throughout the week.
Servings 2 people
Calories 325kcal
Ingredients
- 1/2 cup old-fashioned rolled oats
- 2 tbsp chia seeds
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 tbsp pumpkin seeds
- 1/2 cup almond milk , splashes more if desired
- 1/2 cup coconut yogurt
- 1/4 cup pumpkin puree
- 3 tbsp Maple syrup
- 1 tbsp vanilla extract
Topping options
- coconut yogurt
- chopped pecans
Instructions
- In a medium mixing bowl, combine the oats, chia seeds, pumpkin pie spice, cinnamon and pumpkin seeds. Whisk to combine.
- Pour in the almond milk, coconut yogurt, pumpkin puree, maple syrup and vanilla extract. Whisk together. Cover and refrigerate for at least 20 minutes (preferably overnight), or until the oats have thickened to a porridge like consistency. Optional to add splashed more almond milk to thin, if desired.
- Divide the overnight oats between two bowls or cups and decorate with toppings of choice. I like a dollop of coconut yogurt and chopped pecans.
Nutrition
Calories: 325kcal | Carbohydrates: 43g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 97mg | Potassium: 330mg | Fiber: 8g | Sugar: 17g | Vitamin A: 4778IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 3mg