This Easy Vegan Pumpkin Pie Overnight Oats recipe is the ultimate breakfast choice for fall and winter. Made with almond milk, gluten-free oats and coconut sugar it is definitely a winner!
It’s that time of year again! When Pinterest is full of delicious, spicy pumpkin recipes and I’m left swooning over all these yummy comfort foods! If you can’t beat em, join em… right?
Since I’m always trying my best to indulge in all things delicious but still attempt to live a healthy life I, as always, whipped up something that satisfies my cravings but doesn’t completely throw me off the health trip!
So here we have it. Easy Vegan Pumpkin Pie Overnight Oats! The perfect winter (or summer in my case) breakfast, or even dessert! This breakfast is all the things you could ever want from a breakfast. Healthy, spicy, comforting and you’re getting in your daily veg – what more could you want right? I made them with gluten-free rolled oats, coconut sugar (which you can substitute for any other sugar/sweetener), and homemade pumpkin puree (store bought works well too). So all in all only pure goodness in that mason jar if you ask me!
I’ve had so much fun experimenting with pumpkin recipes, like my Fluffy Pumpkin Pancakes which are a total hit on the blog and my pumpkin spice latte which is always a winner! Make sure to give these recipes a go and head over to my Instagram page to let me know what you think! I’ve been trying my best to be a whole lot more active on social media, so come say haaay!