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Pumpkin Overnight Oats

These pumpkin overnight oats are an easy vegan, gluten-free fall breakfast.
Course Breakfast
Cuisine American
Keyword Overnight oats, Pumpkin
Prep Time 5 minutes
Refrigeration Time 8 hours
Total Time 8 hours 5 minutes
Servings 2
Calories 360kcal
Author Annemarie Rossi
Cost $.58 per serving

Equipment

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: 360kcal | Carbohydrates: 56g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 473mg | Fiber: 9g | Sugar: 14g | Vitamin A: 9553IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 3mg
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