As autumn leaves start to fall, it’s time to cozy up your breakfast routine with the delightful flavors of pumpkin spice. This simple and nutritious Pumpkin Spice Overnight Oats recipe is a perfect way to embrace the season and fuel your day with a hearty, dairy-free breakfast.

Servings: 2

Ingredients

  • 1 cup rolled oats
  • 1 cup unsweetened soy milk (or any non-dairy milk of your choice)
  • ½ cup pumpkin puree
  • 2 tablespoons maple syrup (adjust to taste, may want to start with 1 tablespoon)
  • 1 teaspoon pumpkin spice (or a mixture of cinnamon, nutmeg, and cloves, or just cinnamon)
  • ½ teaspoon vanilla extract
  • ½ cup fresh or frozen blueberries
  • Optional toppings: chopped nuts, dried cranberries or extra maple syrup for drizzling

Instructions

  1. In a mixing bowl, combine the rolled oats, unsweetened soy milk, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract.
  2. Stir the ingredients well until they are fully combined. Make sure there are no dry pockets of oats left out.
  3. Gently fold in the fresh or frozen blueberries into the oat mixture. Blueberries will add a burst of flavor and pop of color.
  4. Taste the mixture and adjust the sweetness with more maple syrup if needed. Remember that sweetness preferences vary, so customize to your liking.
  5. Divide the pumpkin spice oat mixture evenly between 2 jars or containers with lids. Leave some space at the top for adding toppings.
  6. Seal the jars with their lids and place them in the refrigerator. Allow the oats to soak up the flavors and become creamy. It’s best to refrigerate for at least 4 hours, but overnight is even better.
  7. When you’re ready to enjoy your oats, remove the jars from the fridge. Give the oats a good stir to mix everything together.