Creamy pumpkin overnight oats are a delicious, make-ahead breakfast for fall mornings.
Course Breakfast, Dessert, Snack
Cuisine gluten-free, Holiday, vegan, vegetarian
Prep Time 10minutes
Passive time 2hours
Total Time 2hours10minutes
Author Stephanie McKercher, RDN
115-ounce can pumpkin
113.5-ounce can unsweetened coconut milk
1 ½cupsrolled oats(see note)
Toasted coconut pieces(see note)
Ground cinnamon for dusting
Whisk pumpkin, coconut, and maple syrup and divide between mason jars. Stir in oats, chia seeds, and cinnamon. Close jars and refrigerate at least two hours or overnight. Oats will soften and mixture will be creamy and thick when it's ready.
Garnish with toasted coconut and yogurt, and dust with ground cinnamon before serving, if desired.
To toast coconut: spread on dry, hot skillet and cook over medium heat, stirring often, 3 minutes, or until golden brown. Remove from heat immediately to prevent burning and set aside.Use gluten-free oats if needed.For vegan variation, omit yogurt or use dairy-free alternative (such as Kite Hill).
This recipe originally appeared on GratefulGrazer.com.