Pumpkin Pie Overnight Oats
This pumpkin pie overnight oats recipe is made with rolled oats, soy milk, vegan vanilla powder, chia seeds, and pumpkin puree. This protein-packed breakfast is easy to make and packed with fall flavors! Top it off with a dollop of creamy coconut yogurt, tangy dried cranberries, and crunchy walnuts for a delightful twist. It's like a fall harvest party in your bowl! Dairy-free and free from refined sugars.
Ingredients
- ¾ cup rolled oats
- 1 ¼ cup soy milk
- 1 scoop of vegan vanilla protein powder
- 1 tsp chia seeds
- ¼ cup pumpkin puree
- 1 tsp pumpkin pie spice
Toppings
- ¼ cup coconut yogurt
- 1 tbsp dried cranberries
- 1 tbsp chopped walnuts
Instructions
- If meal prepping a few servings, place your oats, soy milk, protein powder, chia seeds, pumpkin puree, and pumpkin pie spice in a large bowl and mix until well combined.
- Divide your savings into your containers.
- If making a single serve, do the same, but use a small container that you'd like to eat it out of.
- Top each serving with coconut yogurt, cranberries, and walnuts.
- Place in the fridge for at least 30 minutes for the liquid to soak up, or leave in the fridge overnight and enjoy in the morning!
Notes
The ingredients are for 1 serving. If you’d like to meal prep multiple batches, multiply the recipe by however many servings you’d like! I usually make 3-4 servings for the week. They last in the fridge for 5 days!
Nutrition
Serving: 1gCalories: 652kcalCarbohydrates: 66gProtein: 46gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 8.69gMonounsaturated Fat: 3.18gSodium: 393.4mgPotassium: 971mgFiber: 13gSugar: 12.7gVitamin A: 652.13IUVitamin C: 1.75mgCalcium: 435mgIron: 10mg
Tried this recipe?Let us know how it was!