How to Make Pumpkin Pie Overnight Oats
These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors. Almond butter adds a protein boost, chia seeds add thickness and omega 3s, and maple syrup adds the perfect amount of sweetness. Next come the rolled oats for a fiber-rich base that makes these totally breakfast-worthy! Divide the mixture between jars and set them in the refrigerator to let the oats soak up all the pumpkin-y goodness. When the oats have thickened, complete the pumpkin pie feel with spoonfuls of coconut yogurt (the “whipped cream”) and 5-minute pan-cooked candied pecans (the “crust”). We hope you LOVE these pumpkin overnight oats! They’re:CreamyComfortingSweetRichFiber-packed& Taste like pumpkin pie! They’re the perfect make-ahead snack or breakfast to enjoy for fall and beyond!
More Pumpkin Recipes for Fall
1-Bowl Pumpkin Pie (Vegan + GF) Cranberry Pumpkin Steel Cut Oats 1-Pot Pumpkin Black Bean Soup Easy Pumpkin Spice Latte Pumpkin Baked Oatmeal
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
