If you are not already cruising on the overnight oat train, then this recipe for pumpkin maple overnight oatmeal will have you converted! There is no better feeling than waking up knowing you have a delicious, healthy, fun breakfast ready to go. And depending on what season you’re currently living in—we’re back to triple digit heat here in Los Angeles—you can enjoy it right out of the fridge, or warm it up like traditional oatmeal.
As advertised, this pumpkin maple overnight oatmeal has both pumpkin puree and maple syrup, but if you’re a Trader Joe’s shopper, look for their Maple Butter, which is creamy, whipped maple syrup. I added a little dollop of that to one of my batches and oh my, wow. Delectable.
By now you will have noticed that most of my recipes are customizable, use what you have and what’s available to you in your market. For my pumpkin maple overnight oatmeal, I used a variety of dried fruits and nuts, based on what I had in my pantry, and I encourage you to do the same! I like adding all the nuts, seeds, and dried fruit directly into the batter and letting them marinate overnight. You can just as easily top your oatmeal in the morning, with whatever suits your fancy. Try a scoop of your favorite nut butter or jam, I think that would also be tasty!
Pumpkin Maple Overnight Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 2 ½ cups coconut milk
- ½ cup pumpkin puree
- 2 tbsp chia seeds
- 1 tbsp maple syrup you can always add more to your portion as needed, or try a tiny spoonful of Maple Butter
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp vanilla
Dried Fruit & Nut Additions- Mix and match to suit your tastes
- use dried fruit without any added sugar, and raw nuts
- 2 dates- pitted and diced into small pieces
- 4 apricots- thinly sliced
- ¼ cup golden raisins
- ¼ cup tart cherries- chopped in half
- ¼ cup raw walnuts- roughly chopped
- ¼ cup slivered almonds
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- Sprinkle of shredded coconut
Instructions
- In a large mixing bowl, whisk together the milk, pumpkin puree, and maple syrup. Add in the oats, chia seeds, vanilla, and spices. Stir well.
- Chop whatever fruits and nuts you prefer and stir them in as well. I’ve added tons of additions before, and when the oat mixture gets a little too thick, just add another splash of milk, this recipe is very forgiving.
- Divide the oatmeal into 4 airtight containers, I like using leftover jam or nut butter jars. Refrigerate overnight. Enjoy for the next 3-4 mornings, hot or cold. If reheating, add a little water or milk if needed.
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