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Pumpkin Overnight Oats

Nothing beats breakfast that tastes like pudding. This recipe is easier to make with American volume measures, 1 cup = 240ml or approximately one mug.


  • 1 cup rolled oats
  • 1 cup nondairy milk ½ coconut, ½ almond is nice
  • ½ cup pumpkin puree*
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • pinch ground cloves
  • pinch salt
  • Pecans for topping


  • Combine all ingredients and stir until well mixed.
  • Transfer to two small jars, cover, and refrigerate 4 hours or overnight.
  • When ready, top with pecans and enjoy. Use within 3 days.


* Make puree by roasting oiled pumpkin wedges until soft and scooping out the flesh. If you don’t have any, roast a whole pumpkin and freeze what you don’t use for other things.