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Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week. Source: EatingWell.com, September 2018

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.

  • To serve, top with pumpkin seeds (or pecans), if desired.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.

Nutrition Facts

218 calories; 4 g total fat; 0.6 g saturated fat; 351 mg sodium. 290 mg potassium; 40.8 g carbohydrates; 6 g fiber; 11 g sugar; 5.9 g protein; 7316 IU vitamin a iu; 2 mg vitamin c; 25 mcg folate; 201 mg calcium; 2 mg iron; 54 mg magnesium; 8 g added sugar;


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