Here’s something I’ve made twice for breakfast this fall season: vegan pumpkin pie overnight oats. I mix a cup of dairy-free milk with a couple of heaping tablespoons of pumpkin puree, 1/3 cup of oats, a generous amount of pumpkin pie spice mix and two tablespoons of maple syrup (you can also add this in the morning).
I like to warm mine up on the stove in the morning, but I don’t see why you couldn’t have it out of the fridge. As well, if you have pecan halves on hand, they might taste good with this combo.
I used President’s Choice maple syrup (you can use stevia if you like), unsweetened/original Hemp Bliss hemp milk (I don’t like this, but I’m just making myself go through it), pumpkin pie spice from Club House, oats I bought in bulk from Bulk Barn, and the puree came from a can of E.D. Smith pumpkin puree.
Make sure you mix everything with a spoon or fork. It’ll be orange—you can out my Twitter post for a short video on how it will look after it’s all done! (Twitter will not allow me to embed the video for some reason.)
If you increase the ratios, you could also make this as a bake for a weekend day! I think that’s what this person did on Instagram, though I couldn’t tell you if it turned out well because the description is in Polish.