Description
A foolproof, five-ingredient breakfast that requires no cooking. Simply mix rolled oats, pumpkin puree, plant-based milk, maple syrup, and pumpkin pie spice in a jar and refrigerate overnight for a creamy, autumnal treat.
Ingredients
Scale
- 1 cup (90g) rolled oats
- 1/2 cup (120g) canned pumpkin puree (100% pure, not pie filling)
- 1 cup (240ml) unsweetened plant-based milk (e.g., almond, oat, or coconut)
- 2 tablespoons (30ml) maple syrup
- 1.5 teaspoons pumpkin pie spice
Instructions
- Pour the plant-based milk and maple syrup into a 16-ounce mason jar or airtight container. Stir briefly to combine.
- Add the canned pumpkin puree and pumpkin pie spice to the jar. Stir vigorously until the pumpkin is fully incorporated and the mixture is smooth with no white streaks.
- Pour in the rolled oats and stir again to ensure they are submerged in the liquid.
- Seal the jar with a lid and place it in the refrigerator for at least 8 hours, or overnight.
- When ready to eat, remove the jar and give it a good stir. If the mixture is too thick, add a splash more milk. Top with optional toppings like nuts or cinnamon. Serve cold or microwave for 30-60 seconds to warm.
Notes
Do not use instant oats (they turn to mush) or steel-cut oats (they stay too hard). Ensure you use plain pumpkin puree, not pumpkin pie filling. The recipe can be doubled to make multiple jars for meal prep, keeping well in the fridge for up to 5 days. Do not freeze as the texture becomes mushy upon thawing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 55
- Fiber: 7
- Protein: 8
Keywords: vegan, overnight oats, pumpkin spice, healthy breakfast, gluten-free option, meal prep, no-cook, fall recipes