Pumpkin Overnight Oats

Pumpkin Overnight Oats

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From: EatingWell.com, September 2018

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.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ½ cup rolled oats (see Tip)
  • ⅓ cup unsweetened almond milk (or other nondairy milk)
  • 3 tablespoons pumpkin puree
  • 2 teaspoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • Toasted pumpkin seeds or pecans, for garnish


  • Prep

  • Ready In

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

  • Serving size: 1 jar
  • Per serving: 218 calories; 4 g fat(1 g sat); 6 g fiber; 41 g carbohydrates; 6 g protein; 25 mcg folate; 0 cholesterol; 11 g sugars; 8 g added sugars; 7,316 IU vitamin A; 2 mg vitamin C; 201 mg calcium; 2 mg iron; 351 mg sodium; 290 mg potassium
  • Nutrition Bonus: Vitamin A (146% daily value), Calcium (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ other carbohydrate

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