Description
Pumpkin Overnight Oats with Cinnamon Cream and cranberry! This vegan overnight oats recipe is perfect for a fall breakfast. Gluten-free, healthy, easy, and oh so nourishing!
Ingredients
Units
Scale
For the Overnight Oats:
- 3/4 cup gluten-free rolled oats
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 Tablespoons chia seed
- 1-2 Tablespoons maple syrup (or to taste)
- 1 cup non-dairy milk (coconut or almond milk)
- dash of pumpkin spice (or to taste)
- pinch of sea salt
For the Cinnamon Cream:
*see notes for quick cinnamon cream version + substitutes
- 1/2 cup raw cashews (soaked 2 hrs to 24 hrs)
- 1/4 cup coconut cream or milk
- 1 teaspoon cinnamon
- 1 Tablespoon sugar (raw sugar or coconut sugar taste best)
Optional Toppings:
- Fresh or dried cranberries
- Banana slices
- Chopped nuts
Instructions
- In a jar or bowl, stir together oats, pumpkin, vanilla, chia, maple syrup, milk, and pumpkin spice. Cover and refrigerate 2–24 hours.
- For cashew cream (if making): Drain soaked cashews. Blend with coconut cream, cinnamon, and sugar until smooth and creamy. Store extras covered in fridge up to 5 days.
- Divide oats into 2 jars or bowls. Swirl 2–3 tablespoons cinnamon cream or substitute top.
- Add cranberries, banana, and/or nuts before serving, if desired.
Notes
Quick Cinnamon Cream Substitutes: Swap with a swirl of almond butter, peanut butter, or mix 1/2 cup full fat yogurt or dairy free yogurt with cinnamon and sugar to top the oats.
Protein Boost: Add a scoop of plant-based protein powder to the oats before refrigerating.
Meal Prep Tip: Make a double batch. Oats keep 3–4 days in the fridge; cashew cream keeps up to 5.
- Prep Time: 5 minutes
- chill time: 2 hours
- Cook Time: n/a
- Category: Breakfast
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup without cream topping
- Calories: 266
- Sugar: 7.7 g
- Sodium: 98.5 mg
- Fat: 5.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 40.3 g
- Fiber: 9.3 g
- Protein: 7.7 g
- Cholesterol: 0 mg
