Vegan Pumpkin Pie Overnight Oats

This vegan pumpkin pie overnight oats recipe is like a foodie's dream come true. It's loaded up with fiber and makes the perfect breakfast, snack or healthy dessert. These overnight oats are gluten free, dairy free and vegan, too!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 4 30

Servings

Calories 862kcal

Author Monica Stevens Le

Ingredients

Oats

2 cups unsweetened coconut or almond milk
2 cups organic sprouted rolled oats
3 tablespoons chia seeds
2 teaspoons pure vanilla extract
2 apples peeled and diced

Caramel Sauce (makes about 1 ½ cups)

1 cup pure maple syrup
¼ cup coconut sugar
½ cup canned coconut milk
1 tablespoon pure vanilla extract
2 tablespoons coconut oil
½ teaspoon sea salt

Instructions

Oats

Combine all of the ingredients (except for the apples) together in a large glass bowl.
Cover with plastic wrap and let it set in the refrigerator for at least 4 hours or overnight.
Add the diced apples to a small saucepan and add enough water to cover the tops. Turn the heat on high and bring the water to a low boil. Lower the heat to a simmer. Let the apples cook about 3-5 minutes until they are fork tender and drain. Set aside.

Caramel Sauce

Pour maple syrup and coconut sugar into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.
Once the syrup begins to coat the outside of a spatula or spoon, it's time to add the coconut milk. Raise the heat again and bring to a low boil and turn back down. Continue stirring until it begins to thicken up quite a bit.
Remove from heat and stir in oil, salt, and vanilla extract.
Let cool to room temperature, stirring occasionally to keep the fat incorporated.
Toss the apples in caramel sauce and layer this mixture with the overnight oats into a bowl or glass jars. Enjoy!

Notes

The caramel sauce can be poured into an airtight glass container and stored in the refrigerator for up to 2 weeks.

Nutrition