Pumpkin Overnight Oats


Make these easy vegan overnight oats with whatever non-dairy milk you have on hand. It’s a great way to use up leftover canned pumpkin—plus, you can multiply the recipe to make healthy breakfasts for the entire week.

Setup time:
10 minutes
Additional time:
7 hours and 50 minutes
Total time:
8 hours
1 serving


  • ½ cup rolled oats (see tip)

  • cup unsweetened almond milk (or other non-dairy milk)

  • 3 soup spoons pumpkin puree

  • two teaspoons pure maple syrup

  • ½ teaspoon vanilla extract

  • ¼ teaspoon cinnamon powder

  • Pinch of salt

  • Roasted pumpkin seeds or walnuts, for garnish


  1. Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon, and salt in a small pitcher; shake well. Cover and refrigerate overnight.

  2. To serve, top with pumpkin seeds (or nuts), if desired.


Tip: People with celiac disease or gluten sensitivity should use oats labeled “gluten-free” as oats are often cross-contaminated with wheat and barley.

To Make Ahead: Prepare in Step 1 and refrigerate for up to 4 days.


Source link