Vegan Overnight Pumpkin Oats Cooked Low and Slow

Breakfast

Vegan Overnight Pumpkin Oats Cooked Low and Slow

★★★★ ☆ 4.2 (100)

Warm up your mornings with this cozy, plant-based breakfast that's both creamy and flavorful. Made with pumpkin and a touch of spice, it’s the perfect low and slow recipe to start your day right.

◷ 8 hr 5 min Total Time

♜ 4 Servings

▥ Hard Difficulty

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Ingredients

4 servings

2 ½ cups water 1 cup steel-cut oats 1 cup almond milk 1 cup canned pumpkin puree 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice ¼ teaspoon salt

Minced Chicken with Cashew Nuts

Instructions

Step 1

Start by adding the water, steel-cut oats, almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt into your slow cooker. Give everything a good stir to combine. Cover and let it cook on low for about 8 hours—this slow cooking really helps the oats become creamy and soak up all those flavors. When it’s done, give it one last stir, and it’s ready to serve. Enjoy warm, maybe topped with your favorite nuts or a drizzle of maple syrup!

Why You’ll Love This Recipe

This dish is a comforting and nutritious way to start your day. It combines the natural sweetness of pumpkin with hearty oats, making it both filling and flavorful. Plus, it’s completely plant-based and easy to prepare ahead of time.

Serving Suggestions

Top with fresh fruit like sliced bananas or berries for added freshness. A sprinkle of nuts or seeds can add a nice crunch and extra protein. Drizzle with maple syrup or a dollop of nut butter for extra richness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of plant milk if needed to loosen the texture. This meal also freezes well for longer storage.