Looking for an easy, healthy breakfast for your easy mornings? These Pumpkin Overnight Oats are super simple to make the night before for a grab and go breakfast.
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Easy and festive breakfast alert! Pumpkin Overnight Oats are ridiculously simple to make on Sunday night giving you a simple breakfast all week long.
Not only are they easy but they are also packed with good for you ingredients that will keep you full all morning.
Ingredients for Pumpkin Overnight Oats
Here’s what you’ll need for this easy breakfast:
How to Make Overnight Pumpkin Oats
Start off by adding all your liquid ingredients to a large bowl and whisk until well combined. Now add in the dry ingredients and stir until they come together.
Portion out the mixture into 4 glass jars then seal with lids. Place in the refrigerator overnight and you’re good to go.
How to Serve
There are lots of ways to eat these pumpkin overnight oats. I like topping them with a hearty handful of toasted pecans or walnuts and another sprinkle of cinnamon.
A little dollop of whipped cream never hurt anyone either.
Warm or Cold?
You can serve these overnight oats either warm or cold. Just depends on your preference and amount of time you have in the morning.
I personally like my overnight oats heated up but they are great straight from the fridge too.
Storing Overnight Oats
These cutie little jars of oatmeal will be good for up to 5 days in the refrigerator. Make sure to give them a stir when you grab them out of the fridge.
This hasn’t happened in my experience but if the oats dry out a bit, add another splash of milk to get them to the texture you prefer.
My Favorite Things About Pumpkin Overnight Oats
- Warm, cozy fall flavors
- Breakfast is ready to go right away
- Everybody loves them
More Easy Breakfast Ideas
Pumpkin Overnight Oats
- 1 can pumpkin puree
- 1 1/2 cups milk
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
- 6 Tablespoons instant cheesecake pudding mix
- 2 cups rolled oats
- toasted pecans, optional
- whipped cream, optional
- In a large bowl, whisk together pumpkin, milk, cinnamon, vanilla and cheesecake pudding mix. Add oats and stir in. Portion evenly between 4 jars. Seal jars and refrigerate overnight before eating.
- Optional: before eating, top with toasted pecans, whipped cream and an extra sprinkle of cinnamon.