Overnight Pumpkin Oats are so easy and delicious. The perfect start to your day. Can easily be made gluten-free, dairy-free, and vegan.
Oatmeal with pumpkin puree, cinnamon, and maple syrup is healthy and nutritious. Topped with pumpkin seeds for a bit of crunchy texture.
Since you have that can of puree opened, make some baked pumpkin donuts. Great for lunchboxes.
Pumpkin season is my favourite time of year. I am always in charge of making pumpkin pie for Thanksgiving.
When it comes to breakfast, I need something quick and easy, especially on weekdays. Cold oatmeal is a staple in our house.
- Chocolate Almond Overnight Oats – combines cacao powder, hemp hearts, chia seeds, and almond milk.
- Blueberry Banana Oats – another great recipe for using up ripe bananas.
RECIPE and INSTRUCTIONS for this easy pumpkin oatmeal can be found at the bottom of this post.
Ingredients Needed For Pumpkin Spice Oatmeal
- old fashioned oatmeal
- pumpkin puree
- maple syrup
- pumpkin seeds
Preparing Overnight Pumpkin Oats
Be sure to check out the suggestions and recipe tips. Full instructions can be found in the recipe card below.
This oats with pumpkin recipe is super easy. I have made it in an individual serving. You can easily double or triple the recipe and make it in a large bowl.
- Gather your ingredients.
- Place the dry ingredients in your clean container.
- Add the pumpkin puree, syrup and cinnamon.
- Pour in the milk, and mix well.
- Cover, and place in the fridge overnight.
- In the morning, remove it from the fridge.
- Add the pumpkin seeds.
- Mix and enjoy.
Breakfast is ready when you are. Perfect for eating on the run. You can even take it for lunch. Healthy and nutritious, made in minutes.
Oats – Old-fashioned oats or regular oats work the best. Instant oatmeal will not work. Steel cut oats do work, but you will need to adjust the liquid ratio. Need it gluten-free? No problem, use gluten-free oats.
Pumpkin Puree – Plain pumpkin (not pie filling) is what you need. I used canned, but homemade is certainly an option. BONUS – puree freezes well. I like to measure it out into portions, place it in a container or bag, and pop it in the freezer. Thaw and use in recipes.
Sweetener – I love using maple syrup. You can also use honey, agave nectar, or any type of sugar you wish.
Cinnamon – You can use more or less, or add some other spices like ginger or nutmeg. My friend Byron has a great recipe for a homemade pumpkin spice blend that would be delicious in this recipe. Use as much or little as you like.
Milk – I used regular dairy milk. You can easily switch this out for any non-dairy milk. You might even want to give chocolate milk a try.
Storage – One of the great things about this recipe, it will last in the fridge for several days. You can make a big batch on the weekend for eating all week long. Always store in the fridge.
Add-Ins – Hemp hearts, and chia seeds work well. All you need is about a teaspoon or two.
Garnish – I used pumpkin seeds. Feel free to use anything you like or nothing at all. Nuts, chocolate chips, and even this festive crunchy granola would be a nice topping.
Usually cold, since it is ready and waiting in the fridge. However, there is no harm in heating it up in the microwave if you like.
Canned pumpkin puree (not pie filling) is low in fat, high in fiber, and contains protein and other vitamins.
Starch gets released as the oats soak. The ratio of milk to oats is the key. 1:1 seems to work best.
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Do you prefer cooked oatmeal? Here are some great recipes to try:
- Breakfast Donuts
- Healthy Kefir Pancakes
- Oatmeal Cupcakes
- Gingerbread Oatmeal
- Carrot Cake Oats
- Breakfast Casserole
- Baked Strawberry Chocolate Oatmeal
Check out this collection of pumpkin recipes too.
Overnight Pumpkin Oats
- ½ cup old fashioned oatmeal
- ½ cup milk
- 3 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- 1½ tablespoons raw pumpkin seeds (garnish)
- Get a clean jar or container.
- Add all the ingredients, except the pumpkin seeds.½ cup old fashioned oatmeal, ½ cup milk, 3 tablespoons pumpkin puree, 1 tablespoon maple syrup, ½ teaspoon cinnamon
- Mix well, cover and place in the fridge for at least 6 hours (or longer)
- Remove, add the pumpkin seeds and stir. Breakfast is ready.1½ tablespoons raw pumpkin seeds