This Easy Pumpkin Overnight Oats is the perfect fall breakfast. It’s made with minimal ingredients, requires no cooking, and is the perfect make-ahead breakfast.
I love a good breakfast that requires very little effort and is the perfect on-the-go meal. This one is so perfect because it ties in some fall flavors and has the right combination of fat, fiber, and protein to keep your blood sugar balanced and your tummy feeling full all morning long.
With less than 12 ingredients, this is a great option for those busy weeknight mornings. Plus, the kids will love it too. It’s also dairy-free, gluten-free, and vegan.
Ingredients
- gluten-free rolled oats
- pumpkin puree
- cinnamon
- pumpkin pie spice seasoning
- maple syrup
- chia seeds
- pecans
- vegan chocolate chip
- protein powder
- nut butter
- almond milk
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Easy Swaps
Don’t like pumpkin, add sweet potato or butternut puree. I used almond milk, but feel free to use any milk of choice. If you have a nut allergy, swap for sun butter instead. Add-ins…you can add chocolate chips, dates, bananas, hemp seeds etc…
Other Related Recipes
- Vanilla Matcha Chia Pudding
- Cinnamon Vanilla Chia Seed Pudding
- Mexican Chocolate Chia Seed Pudding
- Vanilla Cardamom Chia Seed Pudding
Easy Pumpkin Overnight Oats
Easy Pumpkin Overnight Oats
Ingredients
- 1/3 cup pumpkin puree
- 1 cup gluten-free rolled oats
- 3 tbsp nut butter of choice
- 1 ½ cup almond milk
- 2½ tbsp chia seeds
- 1 scoop protein powder (unflavored or vanilla)
- 3 tsp maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans
- Toppings: nut butter, pecans, walnuts, hemp seeds, bananas
Instructions
- In a large bowl, add all the ingredients and whisk well to combine.
- Divide the mixture into 4 small containers and refrigerate for at least 5 hours.
- Remove and top it with more nut butter, hemp seeds, pecans, and/or fruit of choice.
- Enjoy!
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