(17 votes, average: 4.65 out of 5)
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Learn how to make this amazing pumpkin oatmeal recipe, Pumpkin Overnight Oats, which can be whipped up in minutes and stored in the fridge to grab and go the next morning for a healthy, plant-based, gluten-free breakfast.
Ingredients
Scale
- ½ cup old-fashioned oats
- 3/4 cup plant-based milk, plain, unsweetened (i.e., soy, almond, oat)
- ½–1 tablespoon pure maple syrup (depending on your preference, may omit)
- 1 teaspoon pumpkin pie spice
- 1/4 cup canned pumpkin or homemade pumpkin puree
- 2 tablespoons pumpkin seeds
- 2 tablespoons flax seeds, ground
Instructions
- Place oats in a mason jar or 2-cup container. Add plant-based milk, maple syrup, pumpkin pie spice, pumpkin, pumpkin seeds, and flax seeds. Cover with a lid and shake really well (or stir with a spoon). Refrigerate overnight.
- The next morning, enjoy oats cold or warm. May add additional plant-based milk to achieve desired consistency.
Notes
If you prefer your oats warm, heat the (glass) container in the microwave for 2 minutes before adding toppings.
- Prep Time: 8 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 15 g
- Sodium: 79 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 62 g
- Fiber: 11 g
- Protein: 17 g
