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 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours5 minutesminutes
Servings 2
Calories 240kcal
Author Robin Gagnon
Ingredients
¾cupmilk of choiceuse coconut, oat or almond milk if vegan
¾cuppumpkin pureeNOT canned pumpkin pie filling
1tablespoonchia seeds
1teaspoonground cinnamon*
¼teaspoonground nutmeg*
¾cuprolled oats
½tablespoonhoneyor 1 tablespoon maple syrup if vegan
1teaspoon vanilla extract*optional
Chopped or whole pecans for toppingoptional
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.