I’ve been making Overnight Pumpkin Oats for over a year now. There’s a good chance that I’ve had it 300 out of the last 365 days. I’m a big oatmeal lover and creature of habit.
Buying my oats in bulk is the best way for me to save. WinCo has a 20 lb bag of organic regular oats for $18-$20. It takes our family 4-6 months to go through. I’ve even shared a bag here and there with friends to help with the storage. And since I’m such a pumpkin lover, I buy this brand on or through Vitacost.
If you’re not a big oatmeal lover this may not sell you. These oats are not cooked but rather “soaked”. The nutritional benefit of soaking was not my main objective in making these, time was. I whip up a batch the night before and heat for 45 seconds in the microwave the next morning for a quick and warm breakfast without having to stir and stand at the stove for 10 minutes. A luxury I don’t have in the morning while getting my daughter off to school. I make up a batch and divide them up between these for convenience. This recipe is so versatile. It can be gluten free, diary free, sugar free, etc. It is very flexible. As long as your oats and liquid are of the same ratio, you’re good.
Okay, onto the recipe.
Pumpkin Overnight Oats
This recipe makes 4 – 1 cup servings
1 1/2 cups regular oats (not instant)
1 1/2 cups milk (almond, coconut, cow’s milk, etc)
1/4 cup pumpkin puree
1 tsp vanilla extract
1 Tbls ground flax seed
1 tsp pumpkin pie spice
2 Tbls pure maple syrup (or sweetener of choice to your desired sweetness)
Combine milk, pumpkin puree, vanilla, ground flax seed and pumpkin pie spice. Mix well. Add oats. Stir to combine. Cover and store in the fridge overnight. Wake up. Scoop out your portion and heat until desired temperature.
If you want to read more about sprouted grains from someone who knows way more than me, you can check out book or head over to .
This post may contain affiliate links. See the disclosure policy for more information.