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Pumpkin Overnight Oats

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These pumpkin overnight oats are so delicious for a fall breakfast! They take just a few minutes to make, and you can grab a jar when you’re on the go in the morning.

These pumpkin overnight oats are an easy fall breakfast.

Oatmeal is a convenient, nutritious breakfast. Oats are higher in protein than many breakfast cereals (about 5 grams of protein per half cup of oats), so they help you to maintain your energy for a little while longer.

I love steel cut oats, but some mornings I don’t have enough time to make them. That’s when overnight come in to save the day.

Pumpkin overnights oats ingredients

These pumpkin overnight oats are so easy and delicious. You simply stir together the ingredients in the evening and divide them into jars. Refrigerate them overnight, and you have breakfast ready to go in the morning.

Pumpkin Overnight Oats Tips

I like to use a combination of pumpkin puree and coconut milk to soak the oats overnight. This gives the oatmeal a rich, creamy texture. You can substitute any other type of milk for the coconut milk if you’d prefer.

A little mashed banana helps to sweeten these overnight oats. You may want to adjust the amount of pure maple syrup depending on the ripeness of the banana. Taste the mixture before refrigerating, and adjust as needed.

Walnuts are a great topping for these pumpkin overnight oats.

This recipe can be doubled if you want to make several days’ worth of pumpkin overnight oats. Divide the oatmeal into one cup jars for serving.

For other combinations, try my coconut banana overnight oats and raspberry vanilla overnight oats. There are so many different ways to enjoy this easy breakfast.

Pumpkin Overnight Oats

These pumpkin overnight oats are an easy vegan, gluten-free fall breakfast.
Print Recipe
Prep Time:5 mins
Refrigeration Time:8 hrs
Total Time:8 hrs 5 mins

Ingredients

  • 1 cup coconut milk or other milk
  • 1/2 tsp vanilla extract
  • 1/2 cup pumpkin puree homemade or canned
  • 1/4 cup mashed banana about 1/2 medium banana
  • 2 tsp pure maple syrup or to taste
  • 1/4 tsp cinnamon
  • 1 1/4 cups rolled oats
  • 2 tbs chopped walnuts optional

Instructions

  • In a medium bowl, stir together the coconut milk, vanilla extract, pumpkin puree, mashed banana, maple syrup, cinnamon, and oats.
  • Divide the mixture into two one-cup mason jars (or similar containers.) Cover the jars and place them in the refrigerator overnight.
  • In the morning, enjoy these oats straight from the fridge or warm them on the stove top. Top with chopped nuts if desired.

Nutrition

Calories: 312kcal
Servings: 2
Calories: 312kcal
Cost: $.58 per serving

Price Breakdown

This recipe costs $1.16 to make, or $.58 per serving. Enjoy these pumpkin spice overnight oats for a delicious, healthy fall breakfast.

Note: This post was originally published in 2013, and it was updated in 2019.

8 Comments

  1. AnnaMarie, I know that this post is older, i found this link from Bloglovin — as I follow you there. Wondering, If you or your followers have tried to make up a weeks worth of Overnight oats at one time. Seems that some nights, I am spent and too tired to spend energy on the next days events. But, makeing up a batch on Sunday afternoon – would avoid that procrastination, too tired, late night defiance.

    Can you make these up days in advance, without ‘overcooking’ the batch?
    Thanks.

  2. Is there anything I could use instead of the dates? i don’t live near any health food stores like trader joes or sprouts and i haven’t found them in my local grocery store.

    1. Tiffany, the dates are just a sweetener here, so you could substitute a little maple syrup or honey instead. You could also increase the amount of banana, but the banana flavor would probably come through.

  3. Hi there,

    is it possible to use whey protein powder? I have vanilla protein powder and really would rather use that than buy just whey. thanks!

    1. Leah, I don’t use protein powder, so I’m not sure. If you have yogurt, you can substitute that for the whey (or else use lemon juice). Good luck!

  4. Annemarie,
    The recipe sounds like a winner–though a mere teaspoon of whey? I’ve got quarts to use up! I know the acid of buttermilk will also do the trick in soaking, I use that with my muffins.
    I love the spoon tie–very clever.
    Thanks!

    1. I know, Kirsten, it’s hard to use up whey! I find that if I put too much in the oats, it changes the taste.

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