A gorgeous overnight oats breakfast treat that’s as easy as pumpkin pie, and has all of those aromatic flavors, too. As the “overnight” in the name suggests, prepare this Vegan Pumpkin Overnight Oats recipe ahead of time for quick and simple morning sustenance.
Tips for Making Overnight Oats
Typically, you make overnight oats with milk or yogurt. To make it vegan, we’ve substituted with oat milk, and luckily that works just as well. You want to be sure you’re using rolled oats, not steel cut oats, because steel cut oats will take longer to soak and not absorb flavor as well. As you mix together, the usual ratio for overnight oats is one part oats to two parts liquid to be cognizant that you don’t end up with a mushy mixture. It’s easier to put the oats into the mason jar first, then pour the oat milk onto it and mix the toppings together.
Vegan Pumpkin Overnight Oats
Description
An enjoyable breakfast treat!
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 tbsp chia seeds
- 1/4 tsp vanilla
- 1 pinch sea salt
- 3/4 cup oat milk
- 1 tbsp maple syrup
- 1/2 tsp pumpkin spice
- 1 tbsp pumpkin seeds for topping
- 1 tbsp pumpkin butter for swirling
Instructions
- In a mason jar, add all the ingredients together, except for the pumpkin butter and pumpkin seeds, and top with a lid.
- Shake well until everything is evenly mixed. Swirl in 1 tbsp pumpkin butter and let sit overnight.
- Garnish with pumpkin seeds and enjoy. This will last in the fridge for up to 5 days.
Recipe and Styling by Anna Franklin / Photography by Laura Petrilla
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