Pumpkin Spice Overnight Oats
This cozy, no-cook breakfast combines rolled oats, pumpkin purée, chia seeds, and pumpkin spice for a creamy, make-ahead meal. It’s gluten-free, gut-friendly, and perfect for fall or year-round meal prep.
Equipment
- mason jar or container with lid
- spoon for mixing
- measuring cups and spoons
Ingredients
- 0.5 cup certified gluten-free rolled oats
- 0.33 cup pumpkin purée
- 0.5 cup unsweetened almond milk (or milk of choice)
- 1 tbsp chia seeds
- 0.5 tsp pumpkin spice mix (or cinnamon, nutmeg, ginger)
- 1 tsp maple syrup or honey
- 1 pinch salt
- 2 tbsp Greek yogurt (optional, for creaminess)
- chopped pecans (optional, for topping)
Instructions
- In a mason jar or container, mix oats, pumpkin purée, milk, chia seeds, sweetener, spices, and a pinch of salt. Stir in Greek yogurt or protein powder if using.
- Seal the container and refrigerate for at least 6 hours or overnight until the oats and chia absorb the liquid.
- In the morning, stir and top with sliced banana, nut butter, granola, or pecans before serving.
Notes
Use certified gluten free oats for safety. Always use pure pumpkin purée, not pumpkin pie filling. Make it vegan by using dairy-free milk and yogurt. Add protein powder or collagen for an extra boost. Best enjoyed within 4 days, stored in the fridge in a sealed container.
Nutrition
Calories: 285kcalCarbohydrates: 43gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 105mgPotassium: 420mgFiber: 9gSugar: 10gVitamin A: 9500IUVitamin C: 3mgCalcium: 180mgIron: 2.4mg
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