This recipe combines the fall flavors of pumpkin, pumpkin seeds, and pumpkin spice into a nutrient-packed grab-and-go breakfast. You can enjoy these oats chilled, or heat them up for a comforting breakfast. You can even make up a few overnight oat containers all at once for multiple breakfasts during the week.
This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.
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- ½ cup old-fashioned oats
- 3/4 cup plain plant-based milk (i.e. soy, coconut, almond)
- ½-1 tablespoon pure maple syrup (depending on your preference, may omit)
- 1 teaspoon pumpkin pie spice
- ¼ cup canned pumpkin
- 2 tablespoons pumpkin seeds
- 2 tablespoons flax seeds, ground
Place oats in a mason jar or 2-cup container. Add plant-based milk, maple syrup, pumpkin pie spice, pumpkin, pumpkin seeds, and flax seeds. Cover with a lid and shake really well (or stir with a spoon). Refrigerate overnight.
The next morning, enjoy oats cold or warm. May add additional plant-based milk to achieve desired consistency.