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Pumpkin overnight oats in a to-go container.
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5 from 2 votes

Pumpkin Overnight Oats

Pumpkin Overnight Oats are just the breakfast to make-ahead for a quick, seasonally on-point morning!  They're creamy (without any dairy) and just the right amount pumpkin spice. This vegan-friendly and gluten-free overnight oats recipe pack a lot of fiber into your breakfast to leave you satisfied all morning long!
Prep Time3 minutes
Course: Breakfast
Keyword: Pumpkin Overnight Oats
Method: No Cook
Author: Lexi's Clean Kitchen

Ingredients

  • 1 cup rolled oats
  • 1 cup almond milk or milk-of-choice
  • ¼ cup pumpkin puree
  • 1/4 cup raisins or mini chocolate chips
  • 2 tablespoons chopped pecans optional
  • 2-3 teaspoons maple syrup more if desired
  • 2 teaspoons chia seed
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

Instructions

  • Place all ingredients into a jar and mix well to combine.
  • Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

Notes

  1. If desired, add more almond milk before serving, but this is the amount we prefer.
  2. Store in the refrigerator for 3 days.

Nutrition

Calories: 665kcal | Carbohydrates: 107g | Protein: 16g | Fat: 18g | Saturated Fat: 1g | Sodium: 185mg | Fiber: 15g | Sugar: 20g