Gingerbread Pumpkin Vegan Overnight Oats

Gingerbread Pumpkin Vegan Overnight Oats

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 303.9 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 11.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Gingerbread Pumpkin Vegan Overnight Oats calories by ingredient

Number of Servings: 1


    * 1/3 cup regular rolled oats
    * 1 tbsp chia seeds
    * 1/2 tsp ground ginger
    * 1/4 tsp cinnamon
    * 1/8 tsp nutmeg
    * 1/16th tsp sea salt (aka: a tiny pinch)
    * 1 cup almond milk
    * 1 tbsp blackstrap molasses
    * 1/4 - 1/3 cup pumpkin
    * 1 tsp agave nectar or stevia
    * 1/4 tsp vanilla extract


Directions: In a medium sized bowl mix the oats, chia seeds, ginger, cinnamon, nutmeg, and salt. Stir. Now add almond milk and whisk. Next add molasses, pumpkin, maple syrup, and vanilla and whisk until fully mixed. Place in fridge for 1.5 hours or overnight. In the morning make your banana soft serve and layer it in a parfait for a special gingerbread with ‘icing’. Alternatively you can also use a bit of warmed coconut butter on top for the icing or heat everything up in a pot for 5 minutes.

Serving Size: Serves 1

Number of Servings: 1

Recipe submitted by SparkPeople user JO_JESSICA.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I have made this twice. Very good! But I had to cut the almond milk in half because the first time it was way to runny. At least for me. - 6/29/19