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Pumpkin pie Overnight Oats
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5 from 4 votes

Pumpkin Overnight Oats Recipe

A pumpkin overnight oats recipe, that takes just five minutes of preparation. Great healthy fall breakfast!
Course Breakfast
Cuisine American
Keyword overnight oats, pumpkin breakfast
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 2
Calories 240kcal
Author Robin Gagnon

Ingredients

  • ¾ cup milk of choice use coconut, oat or almond milk if vegan
  • ¾ cup pumpkin puree NOT canned pumpkin pie filling
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon*
  • ¼ teaspoon ground nutmeg*
  • ¾ cup rolled oats
  • ½ tablespoon honey or 1 tablespoon maple syrup if vegan
  • 1 teaspoon vanilla extract *optional
  • Chopped or whole pecans for topping optional

Instructions

  • In a large bowl, mix milk, pumpkin and chia seeds.
  • Add ground cinnamon and nutmeg and mix.
  • Fold rolled oats into the pumpkin mixture. Add honey and mix until well combined.
  • Pour contents into a food container and seal. Refrigerate the oats overnight.
  • Serve in individual bowls or jars and if desired, add chopped or whole pecans and additional honey on top.

Notes

Nutrition data calculated based on use of 2% milk. As always nutrition info is just an estimate.
*Swap the cinnamon and nutmeg for 1 ¼ teaspoon of pumpkin pie spice if you prefer.

Nutrition

Calories: 240kcal | Carbohydrates: 40g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 448mg | Fiber: 8g | Sugar: 12g | Vitamin A: 14389IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 3mg