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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




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

1 jar
218 calories; protein 5.9g; carbohydrates 40.8g; dietary fiber 6g; sugars 10.9g; fat 4g; saturated fat 0.6g; vitamin a iu 7316.2IU; vitamin c 2mg; folate 25mcg; calcium 201mg; iron 2.3mg; magnesium 54mg; potassium 290.4mg; sodium 350.9mg; thiamin 0.2mg; added sugar 8g.

2 starch, 1/2 other carbohydrate