Breakfast & Brunch Cereal Oatmeal Overnight Oatmeal Pumpkin Overnight Oats 5.0 (2) 1 Review Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week. By Sylvia Fountaine, M.A. Sylvia Fountaine, M.A. Sylvia Fountaine is a professional chef specializing in plant-based recipes, many of which she has contributed to EatingWell. Inspired to broaden her palate from a young age by her Finnish mother and Egyptian father, Sylvia is passionate about fresh seasonal produce and global cuisines. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 10 mins Additional Time: 7 hrs 50 mins Total Time: 8 hrs Servings: 1 Yield: 1 serving Nutrition Profile: High-Calcium Bone Health Dairy-Free Healthy Aging Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup rolled oats (see Tip) ⅓ cup unsweetened almond milk (or other nondairy milk) 3 tablespoons pumpkin puree 2 teaspoons pure maple syrup ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon Pinch of salt Toasted pumpkin seeds or pecans, for garnish Directions Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight. To serve, top with pumpkin seeds (or pecans), if desired. Tips Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley. To make ahead: Prepare through Step 1 and refrigerate for up to 4 days. Originally appeared: EatingWell.com, September 2018 Save Rate Print Nutrition Facts (per serving) 218 Calories 4g Fat 41g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Serving Size 1 jar Calories 218 % Daily Value * Total Carbohydrate 41g 15% Dietary Fiber 6g 21% Total Sugars 11g Added Sugars 8g 16% Protein 6g 12% Total Fat 4g 5% Saturated Fat 1g 3% Vitamin A 7316IU 146% Vitamin C 2mg 2% Folate 25mcg 6% Sodium 351mg 15% Calcium 201mg 15% Iron 2mg 13% Magnesium 54mg 13% Potassium 290mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.