Easy Overnight Oats with Pumpkin

Top view of pumpkin overnight oats in a small white ramekin topped with pecans, whipped cream, and mini chocolate chips.

Easy Overnight Oats with Pumpkin

Get ready to make this dairy-free Overnight Oats with Pumpkin recipe on repeat for an easy grab-and-go, healthy breakfast! It's made with simple ingredients, requires no cooking or baking, and tastes like pumpkin pie in a bowl!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 241kcal

Author Kristi

Equipment

1 Glass Breakfast Jar

Ingredients

¼ cup Rolled Oats Use Old Fashioned Rolled Oats
½ cup Pumpkin Puree Use pure pumpkin puree. Do not use pumpkin pie filling.
1 tablespoon Flax meal Use flax meal. Do not use whole flax seeds.
2 tablespoon Water
1 tablespoon Maple syrup Use pure maple syrup
1½ tbsp Almond Butter At room temperature.
¾ tsp Cinnamon If you really like cinnamon (like me:), use 1 teaspoon of cinnamon instead of ¾ tsp.
⅛ teaspoon ground nutmeg
2 pinch salt

Instructions

Add pumpkin puree, almond butter, and maple syrup to the bottom of a glass jar or other airtight container. Mix well.
½ cup Pumpkin Puree, 1½ tablespoon Almond Butter, 1 tablespoon Maple syrup
Add the remainder of the ingredients to the pumpkin and almond butter mixture. Mix well.
¼ cup Rolled Oats, 1 tablespoon Flax meal, 2 tablespoon Water, ¾ teaspoon Cinnamon, ⅛ teaspoon ground nutmeg, 2 pinch salt
Place the lid on the jar to seal it and store in the refrigerator for at least 4 hours (typically this would be overnight).
Enjoy it cold or warmed up the next morning. Optional: add your favorite toppings right before eating it.

Notes

Nutrition information is estimated using a database that this owner is not responsible for maintaining. Exact nutrition information will depend on the actual ingredients and amounts used when making this recipe.

Use pure pumpkin puree, not pumpkin pie filling.
Use Old-Fashioned Rolled Oats. Do not use instant or steel cut oats.
Overnight oats store well in the refrigerator for several days.
Feel free to adjust the amount of cinnamon and/or nutmeg depending on your flavor preferences.
Top with your favorite toppings and enjoy cold or slightly warmed. Topping ideas include chia seeds, chopped walnuts, pecans, mini chocolate chips, a spoonful of whipped cream, granola, or dried fruit.
If you don't need a dairy-free recipe, you can use milk or plain yogurt instead of water.
For meal prep purposes, you can double or triple batch this recipe. Then, divide it into jars and store refrigerated for up to five days (unless the ingredients you use expire before then).
Recipe variation ideas: leave out the flax meal, use chia seeds instead of flax meal, add 2 tablespoons of plain Greek yogurt and 1 teaspoon of vanilla to the mixture (this one is my favorite version).

Nutrition