Cozy Pumpkin Overnight Oats for a Wholesome Breakfast Delight

Delight in these Pumpkin Overnight Oats, a nourishing and comforting breakfast, vegan and gluten-free, that captures the essence of fall.

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Prep Time 15

Chilling Time 4

Total Time 4 15

Servings: 2 jars

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oats

1/4 cup pumpkin puree Add moisture and rich pumpkin flavor; substitute with any pureed squash for a similar texture.
1/2 cup old-fashioned rolled oats Use gluten-free oats if necessary.
1 tablespoon chia seeds Thickens the mixture and adds fiber; flax seeds can be used as a substitution.

For the Flavor

1/2 teaspoon pumpkin pie spice Mix your own with cinnamon, nutmeg, and ginger if preferred.
1 teaspoon pure maple syrup Agave syrup can be a vegan alternative.

For the Milk

3/4 cup plant-based milk Oat, Soy, or Nut-based; avoid coconut milk.

For the Crunch

1 tablespoon toasted pecans Optional; substitute with your favorite nuts or seeds.

Equipment

8-ounce Mason jar

Method

Step-by-Step Instructions

Combine 1/4 cup of pumpkin puree, 1/2 teaspoon of pumpkin pie spice, and 1 teaspoon of pure maple syrup in a jar. Mix thoroughly.
Add 1/2 cup of old-fashioned rolled oats and 1 tablespoon of chia seeds. Stir well to combine.
Pour in 3/4 cup plant-based milk and add another teaspoon of maple syrup. Mix until well combined.
Seal the jar and refrigerate for at least 4 hours, preferably overnight.
Before serving, stir the mixture and top with additional pumpkin pie spice and toasted pecans.

Nutrition

Serving: 1jarCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 120mgPotassium: 350mgFiber: 6gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

These oats can last in the fridge for up to 4 days, but are best enjoyed within the first 24 hours.

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