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5 from 1 vote

Pumpkin Pie Overnight Oats

These Pumpkin Pie Overnight Oats are the perfect easy go-to breakfast in the fall months. 
Course Breakfast
Cuisine American
Keyword Gluten Free Pumpkin Pie Overnight Oats, Vegan Pumpkin Overnight Oats
Prep Time 3 minutes
Fridge 6 hours
Total Time 3 minutes
Servings 1
Calories 489kcal

Ingredients

  • 1 Cup Non Dairy Milk I chose almond but cashew or coconut would taste amazing
  • ½ Cup GF Oats
  • 1 TBSP. Ground Flax Seed
  • ¼ Cup Pumpkin Puree
  • 1 tsp. Vanilla
  • ¾ tsp. Cinnamon
  • Dash of Salt
  • 1 TBSP. Maple Syrup
  • ¼ tsp. Ginger ground
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Cloves
  • 1 tbsp ground chia seeds

Instructions

  • In a jar, add all of the ingredients and stir. Put the lid on and refrigerate overnight and enjoy the next morning!

Notes

I often can not eat an entire jar of these, so about half is a good serving for me. Also, if you are looking to reduce the amount of calories you could use a lighter calorie nut milk instead of the coconut milk. 
You can also use 1 1/2 tsp of pumpkin pie spice in place of the cinnamon, ginger, nutmeg and cloves. 
Make sure to snap a picture of your masterpiece and tag me on Instagram @livingfreelyglutenfree #livingfreelyglutenfree
Your stars make me smile! Please leave a star review if you have made this recipe! 

Nutrition

Calories: 489kcal | Carbohydrates: 57g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Sodium: 180mg | Potassium: 392mg | Fiber: 11g | Sugar: 12g | Vitamin A: 9535IU | Vitamin C: 2.6mg | Calcium: 128mg | Iron: 3.7mg