Pumpkin Spice Latte Overnight Oats (Vegan, Gluten-Free)
Creamy, caffeinated, and ready in under 20 minutes, these Vegan Pumpkin Spice Latte Overnight Oats are a make-ahead breakfast with all the cozy flavors of a PSL. Make them with espresso or coffee and milk for your fall meal prep! Vegan, Gluten-Free Option.
Servings 4 people
Ingredients
- 1 cup unsweetened pumpkin puree store-bought or homemade
- 3 tablespoons grade A maple syrup plus more to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice*
- 2 cups unsweetened non-dairy milk I used soy milk
- 2 shots brewed espresso* see notes for a coffee substitution
- 2 1/2 cups quick-cooking or rolled oats* I like a 50-50 mix
- 2 tablespoons chia seeds or ground flax seed
- Topping suggestions: nut butter fresh fruit, yogurt, etc
Instructions
- Wet Ingredients: Add the pumpkin puree to a large mixing bowl along with the maple syrup, lemon juice, vanilla, pumpkin pie spice, milk, and espresso. Whisk well, until combined.
- Dry Ingredients: Add the oats and chia seed or flax seed to the bowl and mix well. Let sit for 10 minutes, to thicken slightly. Add any additional sweetener, spice or lemon juice to taste, if necessary.
- Serve & Store: Divide between glass jars or airtight containers, adding additional toppings if desired, then store in the refrigerator for up to 5 days.
Notes
- Oatmeal: I like to use a combination of quick-cooking and rolled oats in this recipe as I find it gives a creamier texture. You can use both, or simply choose one. Make sure to purchase certified gluten-free oats if you are gluten-free.
- Substitutions: Ground Flax Seeds may be substituted for Chia Seeds. Maple syrup can be replaced with your sweetener of preference, such as brown sugar or agave. If you are using granulated sugar, make sure it completely dissolves before adding the dry ingredients! I have not tested this recipe with stevia or other artificial sweeteners, but I believe it would work; just add enough to reach your desired flavor.
- Stovetop instructions: add all ingredients to a medium saucepan over medium heat with an additional 1 cup of non-dairy milk. Mix well and bring to a simmer; once simmering, reduce the heat to low and cook for an additional 5 to 10 minutes, depending on your texture preference.
- Pumpkin Pie Spice: if you do not have a pumpkin spice blend, use 1 1/2 teaspoon ground cinnamon,1 teaspoon ground ginger, and 1/4 teaspoon each ground cloves and nutmeg instead.