This pumpkin pecan overnight oatmeal recipe does not require any cooking. Simply place it in the refrigerator in the evening and wake up to a pre-made breakfast.
This Pumpkin Pecan Overnight Oatmeal is a great choice for any oatmeal loving family. Oatmeal is always a favorite for breakfast, but it can even be a great choice for dessert! Especially with the addition of the always popular pumpkin pie flavor of fall.
This Pumpkin Pecan Overnight Oatmeal is so easy to mix together you can even get the kids involved. It is popular to spoon this mixture into mason jars to create a pretty breakfast, but you can use any of your favorite airtight storage containers. I love that this is not only gluten-free, but it is sweetened by natural maple syrup and the pumpkin puree. That makes it even better for those who are on a restricted diet plan.
Pumpkin Pecan Overnight Oatmeal Recipe
Ingredients:
- 1/4 cup pumpkin puree
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1/4 cup almond milk
- 1 tablespoon + 1 teaspoon maple syrup
- 1 tablespoon pecans, chopped
Directions:
- With a small bowl and a fork, mix together pumpkin, rolled oats, cinnamon, almond milk, and 1 tablespoon of the maple syrup.
- Mix until an even consistency is achieved.
- Pour into a lidded container or a mason jar with a lid.
- Top with pecans and remaining maple syrup.
- Cover and refrigerate 4-6 hours or overnight.
This Pumpkin Pecan Overnight Oatmeal is an easy and delicious way to get heart-healthy oats and pumpkin into your diet. Using maple syrup to sweeten makes it safe for those on restricted diets, or just watching their sugar intake. Of course, almond milk is great for those who need dairy-free options as well.
Printable Recipe for Pumpkin Pecan Overnight Oatmeal
- ¼ Cup Pumpkin Puree
- ½ Cup Rolled Oats
- 1 Teaspoon Cinnamon
- ¼ Cup Almond Milk
- 1 Tablespoon + 1 Teaspoon Maple Syrup
- 1 Tablespoon Pecans, Chopped
- In a small bowl, with a fork, mix together pumpkin, rolled oats, cinnamon, almond milk and 1 TBS of the maple syrup.
- Mix until an even consistency is achieved.
- Pour into an airtight container or jar.
- Top with pecans and remaining maple syrup.
- Cover and refrigerate 4-6 hours or overnight.
Cindy says
I didn’t see many comments on anyone trying this let me just say I usually don’t try things unless someone has said good things. But let me tell you this is amazing I subed honey for the syrup added the pecans and mini semi sweet chocolate chips. It is amazing thank you for a healthy breakfast.
Ami says
Can you use pumpkin pie spice instead?
Shirley says
Can you use can pumpkin mix
Christina Morales says
This looks so yummy!!! I am really into overnight oats lately so I will definitely be trying this recipe 🙂
Jessy @ The Life Jolie says
What a delicious breakfast option- I love how most of the work occurs the night before (totally NOT a morning person!)
Bonnie says
Can I assume you don’t cook this!
Alea Milham says
No, you don’t cook it. You can eat it cold for breakfast (how my kids eat it) or you can quickly heat it up if you prefer it warm.