Oatmeal is a delicious, filling breakfast, but sometimes, it's tough to find the time to cook it. That's when overnight oatmeal can be a saving grace. In the recipe below, you combine rolled oats with coconut milk and other tasty mix-ins for a breakfast that's easy to grab and go.
This overnight oats recipe is layered in a mason jar, giving it a beautiful aesthetic, similar to a parfait. In this version, pumpkin purée combined with fall spices lends a pumpkin pie flavor, but you could easily substitute mashed banana and cocoa powder for a chocolaty version kids will love.
Vegan Overnight Oats
2
10 minutes
0 minutes
10 minutes
1 1/3 cups rolled oats
2 cups unsweetened almond milk
1 1/2 tablespoons maple syrup, divided
2/3 cup pumpkin purée
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch nutmeg
1/4 cup pecans, chopped
Combine the oats, almond milk and 1 tablespoon of maple syrup in a bowl. Set aside.
Whisk together the pumpkin purée, spices and remaining maple syrup.
Ladle the oats into two mason jars, filling them halfway. Dollop half of the pumpkin mixture into each jar and spread out until smooth. Add the second half of the oats, and top with the pecans.
Refrigerate overnight before serving.
