These quick and easy overnight oats are pumpkin spice and everything nice! Vegan, easily gluten free, and ready when you wake up – what’s not to love?
Hi there, it’s me in the spoon!
For the past few months I have been on an oat bender. It started when I came home after my summer vacation in the throes of food aversions and was suddenly without the foods that had been working for me. I had the presence of mind once morning to make myself a bowl of oatmeal, and that was that. I was saved.
Since then I’ve been eating ‘em warm, I’ve been eating ‘em cold, I’ve been eating ‘em raw, I’ve been eating ‘em soaked and I’ve been eating ‘em baked. No matter how you make them, there’s something so comforting about a belly full of oats.
I have a tried and tested overnight oats recipe that I love, my old faithful that I go back to time and time again and can practically make with my eyes closed. But every once in a while I like to spice things up with a new seasonal twist, and if these pumpkin pie overnight oats isn’t that, I don’t know what is.
This recipe pretty much ticks all the boxes. It’s pumpkin spice and everything nice (yeah, I went there), which is pretty much perfect for this time of year. It’s vegan, and can easily be made gluten free with gluten-free oats. It’s naturally sweetened with dates sliced so whisper thin that they practically melt away with the overnight soak. And you know overnight oats are music to my meal-prepping ears since they’re made ahead of time.
Oats are rich in indigestible carbohydrates called beta-glutens which help to lower blood cholesterol levels. Oats are also host to a number of phenolic compounds which have antioxidant properties. Due to the high levels of those beta-glucans, oats are also helpful in stabilizing blood sugar. In fact, eating oats in the morning may help keep your blood sugar stable throughout the entire day. Oats are also a good source of dietary fiber and protein. Look for gluten-free oats if you’re celiac or have another gluten sensitivity.
One year ago: Baked eggs with Spinach and Ricotta and Pumpkin and Black Bean Quesadillas
Two years ago: Egg in a (Squash) Hole
Three years ago: Chickpea Noodle Soup
Four years ago: Pumpkin Snickerdoodles
Five years ago: Roasted Pumpkin and Kale Frittata
- ¼ cup pumpkin purée
- ½ cup rolled oats
- ¾ cup almond milk - or other milk of choice
- 2 tsp chia seeds
- 2-3 dates, thinly sliced
- ⅛ tsp ground ginger
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 tsp maple syrup plus more to serve
- Combine all of the ingredients in a glass jar with a lid.
- Shake or stir to combine well.
- Refrigerate overnight, or for at least 4 hours.
- Serve with a drizzle of maple syrup and a handful of toasted pumpkin seeds (both optional)