Pumpkin Overnight Oats

Whip this up the night before, and your morning self will thank you. Creamy, cosy, lightly spiced — it's basically autumn in a jar.

Servings: 2

Prep time: 5 mins | Chill time: 6–8 hours (overnight) | Total active effort: 5 mins

INGREDIENTS

• 5.7 ounces rolled oats.

• 4.3 ounces pumpkin puree

• 1.3 cups oat milk (or any plant milk)

• 2 tablespoons maple syrup

• 2 tablespoons chia seeds

• 1 teaspoons pumpkin spice (or cinnamon + nutmeg)

• 0.5 teaspoons vanilla extract

• 1.1 ounces pecans or walnuts, roughly chopped

• 1 pieces banana or fresh berries (to top)

INSTRUCTIONS

1. Mix the base: In a bowl or jar, combine 5.7 ounces rolled oats, 4.3 ounces pumpkin puree, 1.3 cups oat milk (or any plant milk), 2 tablespoons maple syrup, 2 tablespoons chia seeds, 1 teaspoons pumpkin spice (or cinnamon + nutmeg), and 0.5 teaspoons vanilla extract. Give it a really good stir — make sure the oats are fully coated and the pumpkin puree is evenly mixed through. It'll look a little liquidy, but that's perfect.

2. Refrigerate overnight: Cover the jar or bowl and pop it in the fridge. Let it sit for at least 6 hours, or overnight. The oats will soak up the milk and the chia seeds will thicken everything into a luscious, pudding-like texture.

3. Check consistency: In the morning, give your oats a good stir. If it feels too thick, just splash in a little extra 1.3 cups oat milk (or any plant milk) and stir again until you reach the texture you love.

4. Top and serve: Top with 1.1 ounces pecans or walnuts, roughly chopped for a satisfying crunch, and add slices of 1 pieces banana or fresh berries (to top) or whatever fruit you fancy. Drizzle a tiny extra bit of maple syrup if you like things on the sweeter side, and enjoy straight from the jar!

Nutritional Info (per serving): 

Calories: ~410 | Protein: 11g | Carbs: 62g | Fat: 12g | Fibre: 9g | Vitamin A: 120% DV

💡 Tip: Make a batch of 4 jars on Sunday — they keep in the fridge for up to 4 days for the easiest weekday breakfasts! 

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