Vegan Pumpkin Pie Overnight Oats * Bakery on Main
Easy vegan pumpkin pie oats, high in fiber and protein, made with Bakery On Main Rolled Oats and topped with clusters and butter for a fall-inspired breakfast on the go.
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Cooking tools:
- Airtight container
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 1/2 cups Bakery On Main Rolled Oats
- 1 1/2 cups pumpkin puree (unsweetened)
- 2 1/2 cups plant-based milk
- 1/4 cup cashew butter
- 1/4 cup maple syrup or brown sugar
- 2 tsp vanilla extract
- 2–3 tsp pumpkin pie seasoning
- Pumpkin seeds
- Bakery on Main Maple Vanilla Clusters
- Pumpkin Spread/butter
- Pumpkin Pie Spice
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