These Pumpkin Overnight Oats are a healthy make-ahead breakfast with all the classic flavors of a delicious pumpkin pie. Made with pure pumpkin, cozy spices, hearty old fashioned oats with maple syrup and perfect for fall mornings. Gluten-free, refined-sugar free, dairy-free and vegan friendly.
In a large bowl, add the almond milk, yogurt, pumpkin puree, maple syrup and vanilla and mix until well combined.
Stir in the oats, chia seeds, pumpkin pie spice and cinnamon. If you like your oatmeal creamier, you can add more milk and less if you like them on the chunkier side. Taste and add more maple syrup if you want it sweeter.
Pour into a glass jar(s) or container(s) and place in the fridge for at least 6 hours or overnight.
Enjoy cold or heat up in the microwave or stove-top.
Top with a dollop of vegan yogurt or whipped coconut cream, and sprinkle on some pecans and a shake of cinnamon or pumpkin pie spice before serving.
How to Freeze:
Store in a freezer-safe resealable container with a lid. Overnight oats will last up to 3 months in the freezer.
How to Reheat:
Thaw out pumpkin overnight oats without yogurt, leave them in the fridge overnight or on the counter.
Reheat in the microwave at medium-high to high for 30 seconds to 1 minute, depending on how warm you want them. The texture may be a bit softer than when they are made fresh.
To reheat overnight oats over the stove, simply pour them into a small pot over medium heat and allow to come to a boil.