Photo Credit: Haile Thomas and Will Coleman

Pumpkin Pie Overnight Oats

If you wish you could eat like it’s autumn in summer or spring, these pumpkin pie overnight oats are a nice way to bring in those warm and comfy holiday flavors any day!

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pumpkin overnight oats

Pumpkin Pie Overnight Oats

If you wish you could eat like it’s autumn in summer or spring, these pumpkin pie overnight oats are a nice way to bring in those warm and comfy holiday flavors any day!
Course: Breakfast
Keyword: oats, overnight oats, pumpkin, pumpkin pie
Servings: 2
Author: Haile Thomas

Ingredients

Overnight Oats:

  • 1 cup rolled oats (gluten-free if needed)
  • 1 tablespoon chia seeds
  • 1/2 cup coconut-milk yogurt
  • 1 cup unsweetened pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 tablespoons hemp hearts
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch of ground nutmeg

Optional (but highly recommended) toppings:

  • Golden Milk Granola
  • Seasonal Fruits

Golden Milk Granola:

  • 2 cups rolled oats (gluten free if needed)
  • 2 cups chopped raw pecans
  • 2 cups unsweetened coconut flakes
  • 1/4 cup chia seeds
  • 1 tablespoon coconut sugar
  • 1 cup golden raisins
  • 1/2 cup small diced crystallized ginger
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cardamom
  • Pinch of freshly ground black pepper
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  • To make the overnight oats: In a medium bowl, combine all the ingredients. Cover and refrigerate overnight.
  • In the morning, divide the oats among two or three jars or bowls and top with granola and fruits, if desired.

Golden Milk Granola:

  • Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
  • In a large bowl, combine the oats, pecans, coconut flakes, chia seeds, coconut sugar, raisins, ginger, salt, and spices. Set aside.
  • For the liquid ingredients: In a small bowl, combine the coconut oil, maple syrup, and vanilla. Pour this mixture over the dry ingredients and incorporate well with your hands or a spoon.
  • Spread the granola mix in one even layer on the prepared sheet pan. (Optional: drizzle 1 to 2 tablespoons more maple syrup over the granola.)
  • Bake for 20 minutes, or until golden brown.
  • Let cool for 30 minutes before serving. Devour as a snack or cereal or layer in a plant- based parfait! Store in an airtight container for up to 7 days.

Notes

Living LivelyExcerpted from Living Lively: 80 Plant-Based recipes to Activate Your Power & Feed Your Potential © 2021 by Haile Thomas. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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