Go Back
Pumpkin Spiced Overnight Oats

Pumpkin Spiced Overnight Oats

Rebecca Coleman
A super simple, make-ahead, grab-and-go breakfast solution with warming fall spices.
Prep Time 10 mins
Refrigerate 2 hrs
Course Breakfast
Cuisine Canadian
Servings 2


  • mason jars


  • 1/2 cup non-dairy milk I like to use oat
  • 2 tbsp canned pumpkin puree
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tsp pumpkin spice or more to taste
  • 1/2 cup oats
  • 2 tsp chia seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp dried cranberries
  • pinch of salt


  • In a small bowl, whisk together the non-dairy milk, pumpkin puree, vanilla, maple syrup and pumpkin spice.
  • In two individual, 250 ml mason jars, place 1/4 cup oats, 1 tsp chia seeds, 1 tbsp pumpkin seeds and 1 tbsp dried cranberries. Add a pinch of salt to both.
  • Pour over half of the milk mixture in each of the jars. Place the lid on the jars and shake well, then place in the refrigerator overnight.
  • In the morning, top with granola (if you like) and additional pumpkin seeds and dried cranberries if desired. Eat right out of the jar!
Keyword gluten free, vegan