Pumpkin Pie Overnight Oats
Ingredients
- 2 1/2 cups rolled oats
- 1 1/2 cups pumpkin puree (unsweetened)
- 2 1/2 cups plant-based milk
- 1/4 cup cashew butter
- 1/4 cup maple syrup or brown sugar
- 2 tsp vanilla extract
- 2–3 tsp pumpkin pie seasoning
Toppings
- Pumpkin seeds
- Bakery on Main Maple Vanilla Clusters
- Pumpkin Spread/butter
- Pumpkin Pie Spice
Preparation
In a large bowl, combine the rolled oats, pumpkin puree, plant-based milk, cashew butter, maple syrup (or brown sugar), vanilla extract, and pumpkin pie seasoning.
Stir well to ensure all ingredients are thoroughly mixed and the oats are fully coated.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator overnight (or at least for a few hours) to allow the flavors to meld and the oats to soften.
If you prefer hot oats, transfer the mixture to a saucepan and heat it over medium heat, stirring occasionally, until heated through.
Serve the overnight oats cold or the hot pumpkin oats in bowls, and top with pumpkin seeds, Bakery on Main Maple Vanilla Clusters, a dollop of pumpkin spread/butter, and a sprinkle of pumpkin pie spice.
Enjoy your Pumpkin Pie Overnight Oats as a delightful autumn-inspired breakfast!
