This easy, flavourful breakfast is perfect for fall. These pumpkin overnight oats are gluten-free and dairy-free and can be prepared ahead of time for an easy breakfast on the go!

This recipe gets an extra boost of nutrients from the addition of pumpkin puree, which is rich in vitamin C, beta-carotene, and potassium. The pumpkin and oats together offer a healthy dose of fibre to help support your gut health!

Ingredients:oats for pumpkin overnight oatmeal

1/2 cup old-fashioned rolled oats

1/2 cup unsweetened almond milk or other milk of your choice

1/4 cup plain pumpkin puree

1 tbsp maple syrup

1/2 tsp pumpkin pie spice (which includes cinnamon, nutmeg, and cloves)

1/2 tsp vanilla extract

Pinch of salt

Optional add-ins: 1 tbsp chia seeds and/or hemp hearts

Optional toppings to add just before eating: Pumpkin seeds, sunflower seeds, chopped pecans, dried fruit

Directions: 

  1. Combine all ingredients (except toppings) in a jar or other container.
  2. Stir well to ensure everything is thoroughly combined.
  3. Close the jar or container and refrigerate at least 6 hours or overnight.
  4. When ready to eat, stir again and add any desired toppings.