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Pumpkin Overnight Oats

Today we're making one of the easiest no-cook breakfast options. This one is made with pumpkin, cinnamon and a hint of maple syrup.
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Course: Breakfast, Snack
Cuisine: American
Keyword: overnight oats, pumpkin
Prep Time: 5 minutes
Chill time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 2
Calories: 259kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 Medium bowl
  • 1 spoon
  • 1-2 mason jars with lids

Ingredients

  • 1 cup gluten free oats
  • 1 cup almond milk or oat, almond or dairy milk
  • 1/4 cup pumpkin puree
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 tsp chia seeds

Instructions

  • Combine all ingredients in a bowl. Stir well to combine.
  • Transfer to 1 or 2 mason jars. Secure with lid.
  • Refrigerate overnight or at least 4 hours.
  • When ready to serve, oats can be eaten cold or warmed in the microwave.

Nutrition

Serving: 0.5cup | Calories: 259kcal | Carbohydrates: 42.8g | Protein: 7.6g | Fat: 6g | Saturated Fat: 0.2g | Sodium: 58.2mg | Potassium: 73.5mg | Fiber: 2.2g | Sugar: 7.2g