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 10 minutesminutes
Passive time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Ingredients
115-ounce can pumpkin
113.5-ounce can unsweetened coconut milk
2tablespoonsmaple syrup
1 ½cupsrolled oats(see note)
2tablespoonschia seeds
1teaspoonground cinnamon
Optional garnish:
Toasted coconut pieces(see note)
Yogurt(see note)
Ground cinnamon for dusting
Instructions
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.
Notes
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).