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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 312kcal
Cost $.58 per serving

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