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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.

Sylvia Fountaine
Source: EatingWell.com, September 2018




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; protein 5.9g 12% DV; carbohydrates 40.8g 13% DV; exchange other carbs 2.5; dietary fiber 6g 24% DV; sugars 10.9g; fat 4g 6% DV; saturated fat 0.6g 3% DV; vitamin a iu 7316.2IU 146% DV; vitamin c 2mg 3% DV; folate 25mcg 6% DV; calcium 201mg 20% DV; iron 2.3mg 13% DV; magnesium 54mg 19% DV; potassium 290.4mg 8% DV; sodium 350.9mg 14% DV; thiamin 0.2mg 17% DV; added sugar 8g.


1 Ratings
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