Easy Vegan Maple Pumpkin Overnight Oats

this Easy Vegan Maple Pumpkin Overnight Oats recipe is a super quick answer to a nourishing and filling breakfast! enjoy this tasty meal warm or cold.

recipe originally published September 11, 2018

Vegan Overnight Oats

well hello there, super basic pumpkin AND the oats every blogger was obsessed with in 2010.

Seriously though, while Overnight Oats are indeed awesome, they absolutely make me think of my early days of blogging. It was all overnight oats and Socca.

and my Spinach Pancakes.

I am so ready for fall this year, and I am pretty sure the first way I am embracing it is with pumpkin. I have several pumpkin recipes on deck, and even more just rattlin’ around in my head.

I am one who enjoys pumpkin year round, but it really does kinda fit with all things fall, right? I am anticipating the cold mornings, long sleeves, boots and scarves and sweaters, oh my!

and pumpkin…

Easy Breakfast Recipe

We recently took an immediate and unexpected trip across the country – for two and a half weeks. Not wanting to have a restaurant breakfast every day, these Easy Maple Pumpkin Overnight Oats were one of my go to hotel breakfasts.

Our hotel room had a mini fridge and kitchen. After a quick trip to the store for cashew milk, canned pumpkin, oats, maple syrup and a jar, I was set!

I made a batch each night, and in the morning I removed the lid of the jar, and popped that jar in the microwave! In the time it took me to run downstairs to the lobby for some coffee, my warm and hearty breakfast was ready.

…and on the days we woke up to steamy, muggy midwest summer? I enjoyed cold oats. So good.

(see more vegan breakfast recipes here.)

Are you ready for all things fall? and pumpkin?

Yield: one serving

Easy Vegan Maple Pumpkin Overnight Oats

Print

this Quick and Easy Vegan Overnight Oats recipe is the answer to a nourishing and filling breakfast! enjoy this tasty meal warm or cold.

Prep Time 3 minutes

Additional Time 8 hours

Total Time 8 hours 3 minutes

Ingredients

• 1/2 cup dairy free milk
• 1/4 cup canned pumpkin
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• pinch sea salt
• 1/2 cup gluten free rolled oats

Instructions

1. Combine milk, pumpkin, maple syrup, cinnamon, salt, and oats in a container with a lid. Stir to combine, or seal with lid and shake to combine.
2. Store in refrigerator until ready to eat. Enjoy cold or warm!

Notes

dairy, egg, soy, oil, and gluten free, vegan

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Elmhurst - Unsweetened Cashew Milk - 32 Fluid Ounces
• 
  365 Everyday Value Canned Pumpkin, 15 Ounce
• 
  Organic Maple Syrup, Grade A, 16-Ounce
• 
  McCormick Ground Cinnamon, 2.37 Oz
• 
  Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce
• 
  Weck 762 Tulip Jelly Jar SET of 6

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving:Calories: 276 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 132mg Carbohydrates: 32g Fiber: 9g Sugar: 11g Protein: 5g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

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about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.