Pumpkin Overnight Oats
Ingredients
1/2 c. unsweetened plain soy milk (or sub other neutral dairy-free milk)
1/2 c. unsweetened pumpkin purée
1 T. creamy peanut butter (or any nut butter)
1 T. chia seeds
1 ½ T. maple syrup
3/4 – 1 ¼ t. pumpkin pie spice
1 tsp vanilla extract
1/2 c. rolled oats (certified gluten-free as needed)
½ c. vanilla kefir milk
¼ cup homemade granola
Cooking Instructions
To a small bowl, add soy milk, pumpkin purée, peanut butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine.
Add oats and stir a few more times.
Get two small mason jars or small tupperwares with lids. Divide the oats equally between them. Press the oats down with a spoon to ensure all oats have been moistened and are immersed in liquid. Cover securely with lids or seal and set in the refrigerator overnight to soak.
The next day, open your jars and top with yogurt and homemade granola. Serve and enjoy!
This month, we are all about pumpkin (if you couldn’t tell)! So, in case you needed more ideas of things to make with canned pumpkin, we’ve got you covered.
4 Ways To Use Canned Pumpkin:
1. Add it to Pumpkin Pancakes
Our latest recipe on the blog, pumpkin pancakes, are a total hit. They are best served with a drizzle of warm maple syrup and your favorite nut butter.
2. Turn it into Pumpkin Muffins
You can never go wrong with pumpkin muffins. They have everything you want in a muffin – a creamy glaze and lots of spices.
3. Add it to your Pumpkin Chicken Chili
One of my favorite things about fall is this pumpkin chicken chili recipe. It has pumpkin puree as its secret ingredient as well as some of my favorite local pumpkin beer.
4. Mix it with oatmeal!
One of the best parts about pumpkin pureé is its versatility. Canned pumpkin can be a great addition to your morning oats or yogurt.
Pumpkin Overnight Oats
What makes this pumpkin overnight oats so special is the vanilla kefir on top for added creaminess and our favorite homemade granola. And the best part is that it comes together in less than 15 minutes. All you have to do the next morning is take it out of the refrigerator and add your toppings.
Don’t have pumpkin pie spice in your kitchen? Add some more of your favorite spices like cinnamon, nutmeg, or cloves to “spice” it up! You can also use any type of nut or seed butter you have on hand – cashew, almond, peanut, or sunflower to add some extra healthy fats into your breakfast.
4 Ways To Use Canned Pumpkin:
1. Add it to Pumpkin Pancakes
Our latest recipe on the blog, pumpkin pancakes, are a total hit. They are best served with a drizzle of warm maple syrup and your favorite nut butter.
2. Turn it into Pumpkin Muffins
You can never go wrong with pumpkin muffins. They have everything you want in a muffin – a creamy glaze and lots of spices.
3. Add it to your Pumpkin Chicken Chili
One of my favorite things about fall is this pumpkin chicken chili recipe. It has pumpkin puree as its secret ingredient as well as some of my favorite local pumpkin beer.
4. Mix it with oatmeal!
One of the best parts about pumpkin pureé is its versatility. Canned pumpkin can be a great addition to your morning oats or yogurt.
Pumpkin Overnight Oats
What makes this pumpkin overnight oats so special is the vanilla kefir on top for added creaminess and our favorite homemade granola. And the best part is that it comes together in less than 15 minutes. All you have to do the next morning is take it out of the refrigerator and add your toppings.
Don’t have pumpkin pie spice in your kitchen? Add some more of your favorite spices like cinnamon, nutmeg, or cloves to “spice” it up! You can also use any type of nut or seed butter you have on hand – cashew, almond, peanut, or sunflower to add some extra healthy fats into your breakfast.
Pumpkin Overnight Oats
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
Servings: 2
Calories: 355 Per Serving
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Gluten Free
Ingredients
1/2 c. unsweetened plain soy milk (or sub other neutral dairy-free milk)
1/2 c. unsweetened pumpkin purée
1 T. creamy peanut butter (or any nut butter)
1 T. chia seeds
1 ½ T. maple syrup
3/4 – 1 ¼ t. pumpkin pie spice
1 tsp vanilla extract
1/2 c. rolled oats (certified gluten-free as needed)
½ c. vanilla kefir milk
¼ cup homemade granola
Cooking Instructions
To a small bowl, add soy milk, pumpkin purée, peanut butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine.
Add oats and stir a few more times.
Get two small mason jars or small tupperwares with lids. Divide the oats equally between them. Press the oats down with a spoon to ensure all oats have been moistened and are immersed in liquid. Cover securely with lids or seal and set in the refrigerator overnight to soak.
The next day, open your jars and top with yogurt and homemade granola. Serve and enjoy!