Pumpkin Gingersnap Overnight Oats


Pumpkin Gingersnap Overnight Oats

These delicious make-ahead breakfasts are everything you love about fall, and they are also chock-full of protein, fiber and nutrients. These will make you so excited for cool, cozy mornings!
Servings 4


  • 3/4 cup rolled oats
  • 1 cup canned full fat coconut milk
  • 1/2 cup plain yogurt
  • 1/4 cup water
  • 1/2 cup canned pumpkin puree
  • 3 tablespoons maple syrup
  • 1 tablespoon molasses
  • 2 tablespoons unsalted unsweetened almond butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 cup chia seeds


  • In a large mixing bowl, whisk together everything except chia seeds. Stir in chia seeds. Taste for sweetness and add accordingly. Pour approximately 3/4 cup mixture into 4 bowls or jars, or 1 cup into 3 bowls or jars. Cover and refrigerate 8 hours, or overnight. Enjoy with toppings of choice: granola, toasted coconut flakes, extra almond butter, maple syrup or yogurt, chopped apples, bananas or pears
  • If you're deciding between 3 or 4 servings, note that 4 servings are 361 cals each and 3 servings are 481 cals each. I personally make 3 servings and it keeps me full until lunch. The 4-serving portions leave me needing a mid-morning snack. 361 calories for 3 servings
Course: Breakfast
Cuisine: American
Keyword: Dairy Free, gingersnap, Gluten Free, healthy breakfast, overnight oats, pumpkin spice, Vegan

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