Late night baking calls for a healthy and quick, subsequent morning meal. Not that I wasn’t chowing down on Pumpkin Oatmeal Chocolate Chip Cookies right alongside this bowl of Pumpkin Pie Overnight Oats… Regardless, I wanted something a little less butter and sugar-filled to be the base of my breakfast. With some leftover pumpkin from the cookies, I got to work creating this while the last batch of cookies were still baking away in the oven.
There’s not much to say about this bowl of oats other than that it’s a heavenly way to start your morning if you’re a pumpkin pie fan like me. If you’re not familiar with overnight oats, I have a bunch of other recipes that will introduce you to the make-ahead creation. Usually, my base is oats, soymilk and yogurt. For this one, I swapped the yogurt with pumpkin puree, making it my second ever vegan overnight oats recipe. The pumpkin add a creamy consistency equivalent to that of yogurt, and with the spices, brown sugar and walnuts, you’d be tricked into thinking this wasn’t much healthier than the previous night’s cookies you might pair alongside it. But oh it is, and equally delicious!
Serve with a dollop of plain soy yogurt if you’d like a tart component to compliment your pumpkin pie in a bowl.
- -1/3 cup oats
- -1/3 cup pumpkin puree
- -1/3 cup soy milk
- -1 tsp. brown sugar
- -1/8 tsp. pumpkin pie spice
- -Handful chopped walnuts
- -Soy yogurt, optional
- Mix oats, pumpkin, soy milk, brown sugar and pumpkin pie spice in a bowl. Wrap, and place in refrigerator overnight.
- In the morning, remove bowl from fridge. Top with walnuts, and dollop of yogurt, if desired.