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Pumpkin overnight oats in jars

Pumpkin Overnight Oats

Pumpkin Overnight Oats taste like pumpkin pie! They're an easy gluten free, vegan breakfast that takes only 5 minutes of prep and 6 ingredients!
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Ingredients

  • 2.5 cups unsweetened almond milk
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 3 tablespoons pure maple syrup
  • 2 cups old fashioned rolled oats
  • 2 tablespoons chia seeds
  • 1.5 teaspoons pumpkin pie spice
  • Optional toppings: pecans, pepitas, chocolate chips or fruit toppings are not included in nutrition information

Instructions 

  • Place the almond milk, pumpkin and maple syrup in a medium bowl and whisk well to combine.
  • Add the oats, chia seeds and pumpkin pie spice and stir well.
  • Let stand 10 minutes to allow the chia seeds to bloom, then stir once more. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight.
    Pumpkin overnight oats process collage
  • Serve cold or warmed with optional toppings if desired. Enjoy!

Video

Notes

  • Total time above includes a minimum soaking time of 4 hours for the oats.  For best results, chill overnight.
  • Chia seeds make the oats thicker, creamier and add a nutrition boost. If you don't have any on hand, simply omit them and decrease the amount of milk by 1/2 cup.
  • These pumpkin overnight oats are great for meal prep!  Once thickened, divide into  jars or any air tight containers and store in the fridge for 4-5 days.
  • Overnight oats may be eaten cold or warm.  To warm, place oats in a heatproof container and microwave for 40-60 seconds.  Stir and enjoy!
  • Customize your oats with your favorite toppings such as chocolate chips, nuts, coconut or your favorite fruit.

Nutrition

Serving: 1g, Calories: 258kcal, Carbohydrates: 44g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Sodium: 210mg, Potassium: 268mg, Fiber: 8g, Sugar: 11g, Vitamin A: 4766IU, Vitamin C: 1mg, Calcium: 276mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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