Pumpkin Spice Overnight Oats

Delicious, fiber-packed seasonal breakfast with mashed pumpkin, spices, and oats. Perfect for an easy, high-protein start to your day.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

Resting5

TOTAL TIME10

Servings 2

Course Breakfast

Cuisine American-Inspired

Keyword chia seeds, cinnamon, easy breakfast, ginger, High Protein, maple syrup, oats, overnight oats, pumpkin, seasonal, soy milk, soy yogurt

Season Fall, Winter

Ingredients

Main Ingredients

⅔ cup pumpkin or butternut squash cooked, see notes for cooking suggestions
1.25 cup dairy-free milk I used soy
2 Medjool dates pitted
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground clove
⅔ cup oats
2 tbsp chia seeds

To Serve

4 tbsp soy yogurt
4 walnuts or pecans

Instructions

In a blender, blend the pumpkin, milk, Medjool date, cinnamon, ground ginger, nutmeg, and clove until perfectly smooth.
Evenly divide the oats and chia seeds between two jars. The jars I use are 250 ml size (8.45 fl.oz), but you can use any size that is available to you.
Pour the blended pumpkin mixture over the oats, ensuring they are fully submerged. Stir well to combine.
Place the jars in the fridge and allow them to set overnight. In the morning, top each jar with 2 tablespoons of soy yogurt and walnuts or pecans. Optionally, sprinkle some extra ground cinnamon, and enjoy!

Video

Notes

Pumpkin: Freshly roasted pumpkin gives the best flavor, but steamed, boiled, or canned puree works too. To save time, I roast a half pumpkin (seeds removed) while baking dinner—no need to chop it. Bake for 30 minutes until soft, then cool and scoop out the flesh.

Oats: I like to use rolled oats for this recipe, but if you're in a rush, quick oats will allow the meal to be ready quicker. Steel cuts oats do not work for overnight oats recipe.

Nutritional Information - Per Serving