Vegan Pumpkin Pie Overnight Oats with Almonds

Ingredients

• Oats4 tablespoon (40 g)
• Milk1/2 cup (120 ml)
• Pumpkin1/4 cup (40 g)
• Ground Ginger1 pinch (1 g)
• Ground Cinnamon1/2 teaspoon (1 g)
• Nutmeg1 pinch (1 g)
• Vanilla Extract1/2 teaspoon (3 g)
• Almond1 tablespoon (14 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   If you don't have pumpkin puree, cut the pumpkin in half, remove the seeds and pulp and bake or boil for 15-20 minutes until tender. Scrape the flesh and mash using a fork or a food processor and then strain.

2. 2

   Step 2

   Mix all the ingredients in a jar or container.

3. 3

   Step 3

   Garnish with chopped almonds.

4. 4

   Step 4

   Let refrigerate overnight or for a couple of minutes before serving.

5. 5

   Step 5

   You can add stevia or the sweetener of your choice, such as monk fruit, xylitol, sucralose, erythritol, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Pumpkin Pie Overnight Oats with Almonds can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.