Vegan overnight oats are an easy, nourishing breakfast. Adding pumpkin makes them perfect for fall! Make this pumpkin oatmeal recipe to celebrate the season. They’re naturally gluten free, and dairy free as well.
Pumpkin overnight oatmeal is like the equivalent of summer’s smoothie bowl obsession, but in pretty fall colors. You know I’m right, right?
Vegan overnight oats
There is so much to love about this breakfast, I’m just going list out the reasons for you to fall in love with the recipe, m’kay?
- Pumpkin flavor – The vegan oatmeal is creamy and delicious, and it has pumpkin puree in it, so the pumpkin flavor really shines.
- Delicious warm or cold – You can enjoy it warm in a bowl with cashew cream, or take it to work in a mason jar and eat it at room temperature with vegan condensed milk.
YES, you read that correctly. I now have a second sweetening option – homemade vegan condensed milk!
- Vegan condensed milk – Now, please don’t misunderstand, because cashew cream is seriously delicious and it gives the oatmeal a nice, nutty flavor.
But, if you can’t have nuts, this is another creamy topping option. Oh, and if you want a low-sugar option, you can make it a sugar free condensed milk. What could be better than that?
Well, there is another amazing thing about the updated recipe…
- TWO recipe methods – Now you can make it two ways; in a big batch to serve a hungry crew, or meal prep it into jars. Hopefully, this will make the recipe more versatile for y’all.
This easy make-ahead vegan breakfast is one of my favorite foods to welcome in the season of fall. I mean, it’s important to choose a team, and the choices for fall foods are Team Pumpkin or Team Apple.
Although my apple coffee cake recipe makes a fantastic paleo breakfast treat, I’m still all in for Team Pumpkin.
But really, changes are in the air for a reason. Our bodies crave more than just salads, smoothies, and cold sandwiches. Our bodies need extra cuddling, per se.
Cold weather brings on carb cravings
Don’t believe me? You should really read my pumpkin bread pudding post, where I talk about how we need carbs during the fall. It’s really true! We crave more warm and carb-rich food because our circadian rhythm is adapting to the change in environment.
Less sunlight means we need more Vitamin D. Vitamin D controls Serotonin production (source).
Serotonin is the “feel good” neurotransmitter. Healthy carbs, like gluten-free oats and starchy vegetables (pumpkin), raise your insulin a bit.
In turn, it can help convert tryptophan into that feel-good neurotransmitter, serotonin.
That makes sense, right? Bottom line, our nutrient, and macronutrient needs adjust as the seasons adjust.
Well, that and sweet cinnamon vegan cashew cream is amazing and a must for all fall baking, and breakfast oats or porridge. Plus it’s loaded with zinc and magnesium (power antioxidants)! Just sayin’…
Now, just as our bodies are changing and adapting, so is our schedule, our goals, etc. Am I right?
One final nutritional note about this vegan overnight oats recipe:
Oats contain phytic acid, which impairs the absorption of iron, zinc, calcium, and more, and blocks the production of digestive enzymes.
Soaking them overnight helps to break down the phytic acid. That being said, oats need a little help from an acid.
So, a splash of lemon or apple cider vinegar in those oats will help. This is optional, but your stomach might thank you! Bonus – pumpkin puree is also GREAT for digestion. wink wink
Ingredients for pumpkin overnight oats
The key to creating vegan overnight oats is to use nut milk instead of yogurt.
For this recipe, there are two dairy free milk options.
- Cinnamon cashew cream – You’ll see the instructions to make it in the recipe card below.
- Vegan condensed milk
Or, as I mentioned earlier, you can make it with vegan condensed milk for a nut free version.
It adds creaminess, of course, Also, if you make the recipe for sweetened condensed milk rather than the sugar-free version, it serves double duty as a sweetener too.
Another option for sweetening the oatmeal is to use a touch of maple syrup.
MAKING THE PUMPKIN OATMEAL RECIPE
1. Combine the ingredients in a large bowl. Be sure to stir well so that all of the oats are covered with milk.
The oats and chia seeds will expand once they start soaking, so you will have more volume than what it looks like.
Cover the bowl and place it in the refrigerator overnight.
2. Soak the cashews (if you’re making cashew cream)
Be sure to also soak your cashews, using purified water. They will need to soak for for 2 – 24 hours. Discard the water after soaking.
3. Make the cashew cream.
After at least 2 hours, make the cashew cream.
To do this, place your soaked cashews in a food processor. Add in the cream and spices and blend until smooth. Then, add in the sugar and blend again. It should have a thick, cream-like texture, but a little grainy. Pour into a bowl or container to keep for when ready.
4. Transfer to serving bowls or jars
When the oats are ready, remove them from the fridge. Pour the oats into bowls. You should have enough to fill 2 bowls or 4 small jars.
5. Garnish and serve.
Place 2-3 tbsp or more of cashew cream on top of oats. (you will have extra cashew cream so be sure to keep any extras in the fridge to use later)
Top with banana, toasted or crushed nuts, and fresh cranberry or dried cranberries
WATCH ME MAKE PUMPKIN OVERNIGHT OATS on Pinterest!
Yes, Pinterest stories are here to stay!
Print
Pumpkin Vegan Overnight Oats
- Prep Time: 24 hours
- Total Time: 24 hours
- Yield: 2 1x
- Diet: Vegan
Description
Pumpkin Overnight Oats with Cinnamon Cashew Cream and cranberry! This vegan overnight oats recipe is perfect for a fall breakfast. Gluten free, healthy, easy, and oh so nourishing!
Ingredients
For the Vegan Overnight Oats:
- 3/4 cup gluten free rolled oats
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp chia seed
- 1–2 tbsp maple syrup (to taste)
- 1 cup non dairy milk (coconut or almond milk)
- dash of pumpkin spice
For the Cinnamon Cashew Cream: (see notes for substitutes)
- 1/2 cup raw cashews (soaked 2 hrs to 24 hrs)
- 1/4 cup coconut cream or milk
- 1 tsp cinnamon
- 1 tbsp sugar (raw sugar or coconut sugar taste best)
- Toppings: dried or fresh cranberries (a few tablespoons) and/or banana slices chopped nuts
Instructions
- Combine all your ingredients for the overnight oats. Mix and place in the fridge for 2 – 24 hours, letting it soak. The oats and chia will expand once they start soaking, so you will get more volume after. Be sure to soak your cashews as well. Soak in purified water for 2 – 24hrs. Discard water once soaked.
- While the oats are sitting, make the cashew cream. To do that, place your soaked cashews in a food processor. Add in the cream and spices. Blend until smooth, then add in the sugar and blend again. It should have a thick, cream-like texture, but a little grainy. Pour into a bowl or container to keep for when ready.
- Once your oats are ready, remove them from the fridge.
- Pour oats into bowls or mason jars for meal prep option. Should make 2 + servings.
- Place 2-3 tbsp or more of cashew cream on top of oats. (you will have extra cashew cream so be sure to keep any extras in the fridge to use later)
- Top with banana and cranberry (if desired).
Notes
- Nutrition, as shown below, is for 2/3 cup overnight oats with 2-3 tbsp cashew cream.
- Feel free to skip the cashew cream or drizzle with extra maple syrup or sugar free vegan condensed milk to drizzle.
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup without cream topping
Keywords: vegan overnight oats, pumpkin overnight oats, healthy breakfast recipes
Get ready for more cozy recipe! Fall is upon us! I’m feeling ready for a change. And I’m sure you’d agree.
Have you ever made vegan overnight oats? How about a sweet version of cashew cream?
The two are made for each other. Like a LOT!
Cheers!
These oats looks amazing! And I love the photos too. <3
thanks friend!
know what ya mean Lindsay… fall is a great season for change, setting goal, renewals and have fun! Thanks for the beautiful post and hope you enjoy the cool weather 🙂
thank you friend! we are definitely enjoying
These look awesome! I am always looking for make ahead breakfast ideas! I’ll try this in my breakfast thanks
awesome! let me know whatcha think!
Nothing but goodness here. What is your best tip for making smooth cashew cream? I’d love to know!
i soak them overnight and add in extra coconut milk. Is yours grainy? are you using blender or processor?
That cashew cream sounds freaking incredible.
And I always need the reminder to slow down and chill out a little bit, so thanks for that. I never need the reminder to eat more carbs 😉
yes! go for it! <3 I welcome slow downs.
I think we love Fall for the same reason. It’s a time to slow down, retract a bit inwards, cuddle up with ourselves and recharge. It’s the self love season.
Ok, so this is really funny, and neat, but reading your post reminded me to slow down again. I just wrote a post about ‘being still in a fast moving world’ and you seriously inspired me to actually practice that again while enjoying all the flavors of fall and embracing the gentle change that comes in every season. I LOVE how you wrote this Lindsay. Thank you for putting so much ‘corny Cotterness’ and love into each word.
thank you friend! so glad that we can be there to remind each other of those slow down times. xxoo
Ooooh! I can’t get enough of cashew cream at the moment so this looks amazing!
isn’t it the best?!
These overnight oats look amazing. Love adding the pumpkin.
and it’s cold which means not hot! haha still so hot hear
HOLY YUMMINESS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Granola type stuff is like crack to me! 🙂
Where are you headed. For you or both of you?
I’m heading to MN. COME!!!
These sound amazing! I’m so happy for you, your husband, your cooler weather adventure, and your CHANGE. It’s an exciting time…especially with a bowl of oats in hand! 🙂
Thank you friend! I am sure you are ready for those cozy meals too, right?
Is it creepy to say that I kind of want to roll around naked in that cashew cream? Funny timing, as I just came home to two bags of cashews. Watch out, Vegas… 😉
I so ready for fall… even if that just mens highs of 69 rather than 73 here. HA!
nope. why i love you bro. Roll away. But then that batch is yours. Cool?
Cinnamon cashew cream sounds like it could be my new best friend, lol! As usual this recipe looks out of this world!
OMG you must try it. Maybe on your paleo waffles or bread pudding?
OMGeee Agreed. All of it. Bring on the pumpkin and carbs! I need more of them, yes! And thank you! That cashew cream though.. Lindsay!! Wishing you two a fabulous time away together. We all need more of it. Really. If you can try to find a Float place and spend some time immersed.. really. You wouldn’t happen to be going to Chopped this week? xo
Oh i so wish! I’m actually going to a PoY style workshop! My husband got it as a gift for me. <3
I love fall and pumpkin and big bowls of oaty goodness. I cannot wait to make this!
oh you would loooooove!
This looks amazing!!! I love it and it’s perfect for this nursing mama!!
yea!! momma needs her energy! <3 it and love you!
What a heart warming and positive post. Beautiful and lucious food to match such a deeply motivating and uplifting fall attitude. Great read for a rainy Monday morning in NYC. People always tell me that I am always positive, happy, enthusiastic and upbeat. I spread happiness wherever I go. You are on that path girl and glad to see u so positive you deserve only good?
Oh thank you! And keep being positive and upbeat. We need it in our world! <3 it!
OMG. Overnight oats with pumpkin and cashew cream.
It’s like you MADE this recipe just FOR me. Can I eat it for all the 5 times a day I eat oatmeal???
Well I think these are the most glamed-out overnight oats I’ve ever seen :O Marvelous!
haha perfect for a Monday then, right?
I love cashew cream- so yummy! Pinned this for later 🙂
it’s to die for!
I can never get bored of overnight oats! Looks so delicious and I love the sound of the cinnamon cashew cream 😀
It’s so good! i agree. Oats for the win!
Just when I thought pumpkin oatmeal couldn’t get any better, you added cashew cream <3
the “topping” on the cake…err oats?!
What a lovely post! That coconut cashew cream though. That I could drink!
i kinda did. Whoops!
I am looking forward to seeing all your fall inspired recipes this week, I am sure you are chock-full of delicious ideas.
thank you friend! <3
#died. I don’t even like overnight oats and I want this in and around my mouth.
Fall this year feels different. I don’t know how or why, but it does.
Also–you sound much better, that makes me happy!
Cinnamon cashew cream?! You’re killing me! Also, I love that bowl.
i got the bowl from good will! Love it!