Pumpkin Overnight Oats Recipe

Are you looking for an easy grab and go breakfast to prep for the week? Try these yummy pumpkin overnight oats from EatingWell.


  • ½ cup rolled oats (see Tip) 
  • ⅓ cup unsweetened almond milk (or other nondairy milk) 
  • 3 tablespoons pumpkin puree 
  • 2 teaspoons pure maple syrup 
  • ½ teaspoon vanilla extract 
  • ¼ teaspoon ground cinnamon 
  • Pinch of salt 
  • Toasted pumpkin seeds or pecans, for garnish 


  • Step 1: Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.
  • Step 2: To serve, top with pumpkin seeds (or pecans), if desired.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.

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