Pumpkin Spice Latte Overnight Oats
Everything you love about your favorite Fall morning latte is in these Pumpkin Spice Latte Overnight Oats! This is an easy recipe for creamy vegan and gluten free overnight oats made with pumpkin puree, Fall spices, and topped with a spiced Latte coffee whipped cream.
Servings: 4 Servings
Calories: 239kcal
Equipment
- Serving Glasses or Bowls
Ingredients
Pumpkin Overnight Oats
- ⅓ cup pure canned pumpkin
- 1 cup oat milk or any milk
- ⅓ cup unsweetened canned coconut cream, full fat refrigerated overnight; only the cream in the can
- 3 tablespoons pure maple syrup or any sweetener
- 1 teaspoon vanilla
- 1 pinch salt optional
- ½ teaspoon pumpkin pie spice
- 1 ¼ cups rolled oats
Coffee Whipped Cream Topping
- 1 teaspoon instant coffee granules
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract or vanilla powder
- remainder of canned coconut cream only the cream in the can
- 2 tablespoons pure maple syrup or any sweetener of choice; sweeten to taste
- ground cinnamon optional to dust on top
Instructions
Pumpkin Overnight Oats
- Plan Ahead - Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
- In a small mixing bowl, stir the pumpkin, milk, coconut cream, maple syrup, vanilla, salt, and pumpkin pie spice until combined.1/3 cup pure canned pumpkin, 1 cup oat milk, 1/3 cup unsweetened canned coconut cream, full fat, 3 tablespoons pure maple syrup, 1 teaspoon vanilla, 1 pinch salt, 1/2 teaspoon pumpkin pie spice
- Sprinkle the oats into the liquid and stir to combine. Cover and refrigerate the oats at least overnight.1 1/4 cups rolled oats
Coffee Whipped Cream Topping
- In a spice grinder, add the coffee granules, pumpkin pie spice, and vanilla powder (if using, otherwise, add the vanilla extract with the liquid ingredients - don't put it in the spice grinder!). Pulse until the coffee is ground to a powder.1 teaspoon instant coffee granules, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract or vanilla powder
- If you don't have a spice grinder - A coffee bean grinder will work, or place the coffee granules in a plastic bag and crush with your hand or a rolling pin. We want the coffee granules to be ground to a powder so you don't bite into a large piece of dehydrated coffee! Mix the coffee powder with the pumpkin pie spice and vanilla powder (if using).
- In a small mixing bowl, add the remaining coconut cream solids from the can of coconut milk and maple syrup. Using a hand mixer fitted with the whisk attachments, beat the coconut cream on high speed until you have light whipped cream - this can take about 3 to 5 minutes.remainder of canned coconut cream, 2 tablespoons pure maple syrup
- Sprinkle the coffee powder into the whipped cream and mix to combine. Cover the whipped cream and refrigerate until ready to use. Note - The whipped cream will set up a little firmer if refrigerated overnight.
- To serve - Portion the overnight oats into serving glasses (or bowls) and top with the Latte Whipped Cream. Sprinkle a little cinnamon on the top and Enjoy!ground cinnamon
Notes
- Serving Size – This recipe will yield 2 healthy portions or 4 smaller ones. It is easily doubled.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Oats – Use rolled oats for their size, taste, and texture. You don’t have to use ‘Gluten Free‘ labeled oats if the recipe does not need to be gluten free.
- Oat Milk – The oat milk is a nice flavor complement to the oats, although any milk will work.
- Coconut Milk/Cream – To make the overnight oats creamy AND to make successful whipped cream – the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
- Sweetener - Any sweetener of choice can be used, and I recommend taste testing along the way to reach your desired sweetness.
- Heating – You can heat the oats! Microwave for 30 to 90 seconds.
- Storage – Cover and refrigerate the oats for 3 to 5 days.
Nutrition
Calories: 239kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 258mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2202IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 3mg