Plant-Based Pumpkin Overnight Oats

Rolled oats. Clearly, the main ingredient. I used extra-thick old-fashioned rolled oats (look for a gluten-free option, if preferred). You want oats that keep their shape overnight so that the final result has a full-bodied texture. Regular old-fashioned oats work, too. However, I wouldn’t recommend steel-cut or instant/quick oats. They don’t absorb the liquid as well.

Oat milk. Any plant-based milk makes a good base, but I prefer oat milk because of its naturally creamier consistency. I also like to use a mix of almond and coconut milk.

Cashew nuts. To give the oats a super rich, creamy texture—and, of course, a much-needed boost of energy. You won’t need too many, though. Just about 6 to 8 cashews are enough to level up the consistency.

Dates. The primary sweetener for the recipe. Medjool dates will work best (thanks to their deep, sweet taste and hint of honey- and caramel-like flavour). See Tip 1.👇🏼

Flaxseeds. For a boost of healthy fats (and to help firm up the creaminess). You can also use chia seeds (a superfood high in protein, antioxidants and fibre). Cacao nibs, chia seeds, hemp hearts, and even your favourite protein powder are yummy additions. Or, you can simply omit these superfood add-ins altogether.

Pumpkin purée. I love to make it at home, with a super simple recipe. Store-bought tastes fine, too, but it doesn’t beat the home-made version 😜 See Tip 2.👇🏼

Pumpkin pie spice. Again, you can make it home with this easy recipe card (coming soon), or buy it from your local grocery store, if short on time.

Toppings. Whatever you like. Literally. Pumpkin seeds, pecan nuts, cacao nibs, apple slices, dried cranberries, you name it! See Tip 3.👇🏼