Pumpkin Overnight Oats

3.96 from 247 votes

These pumpkin overnight oats combine rolled oats, pumpkin purée, chia seeds and maple syrup for a creamy breakfast. Prep in 5 minutes, then refrigerate overnight.

Prep Time5

Cook Time0

Soak Time8

Total Time8 5

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

½ cup old fashioned rolled oats
½ cup almond milk
½ teaspoon pumpkin pie spice
¼ cup canned pumpkin puree not pumpkin pie filling
½ Tablespoon chia seeds
1 Tablespoon maple syrup
pinch of sea salt
optional: ½ scoop protein powder or ¼ cup plain Greek yogurt for added protein
toppings: cinnamon, pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries and granola

Instructions

Combine all ingredients in a bowl except toppings and stir together. If you're using Greek yogurt or protein powder, add that in now.
½ cup old fashioned rolled oats, ½ cup almond milk, ½ teaspoon pumpkin pie spice, ¼ cup canned pumpkin puree, ½ Tablespoon chia seeds, 1 Tablespoon maple syrup, pinch of sea salt, optional: ½ scoop protein powder or ¼ cup plain Greek yogurt for added protein
Cover and refrigerate for at least 4 hours or overnight.
The next morning (or when ready to eat), remove lid and give oats a big stir. If they seem too thick you can add a little more milk to loosen the mixture. Add any toppings you’d like and enjoy! For this version I added pecans, coconut whipped cream and a sprinkle of cinnamon.
toppings: cinnamon, pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries and granola

Video

Notes

Storage: They’ll keep well in the fridge for up to 5 days in a sealed container. I usually make a few jars at once for an easy grab-and-go breakfast all week.
Pumpkin puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. If you want to make your own, try my homemade pumpkin puree. It’s easy and tastes so fresh.

Nutrition