These Creamy Pumpkin Pie Overnight Oats made with warm fall spices make a healthy breakfast to wake up to. It's easy to make this recipe vegan and gluten-free.
½cuprolled oats,certified gluten-free if necessary
½cupGreek yogurt,or use coconut or almond milk yogurt for a dairy-free alternative
½cupmilk of your choice almond, coconut, cashew, dairy, etc.)
½cupcanned or homemade pumpkin purée
1tablespoonchia seeds
½teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonground ginger
⅛teaspoonground cloves
2 - 3teaspoonpure maple syrup
Toppings: walnuts and dried cranberries or other nutsseeds or dried fruit of your choice.
Instructions
Combine all ingredients in a medium bowl. Stir well and spoon into 8 ounce jars. Leave room at the top for add-ons in the morning.
Seal and refrigerate overnight. This recipe makes two servings.
Notes
You can easily make this recipe vegan and gluten-free. Substitute coconut milk or almond milk yogurt for the traditional Greek yogurt and use certified gluten-free oats, if necessary.Make it Vegan: Use coconut yogurt or a nut-milk yogurt, and a nut-based milk or rice milkMake it gluten-free: Use certified gluten-free rolled oats.