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pumpkin overnight oats

Pumpkin Overnight Oats | What To Do With Leftover Canned Pumpkin

  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 2 cups 1x


  • ​​1/2 c. unsweetened plain soy milk (or sub other neutral dairy-free milk)
  • 1/2 c. unsweetened pumpkin purée 
  • 1 T. creamy peanut butter (or any nut butter)
  • 1 T. chia seeds
  • 1 ½ T. maple syrup
  • 3/41 ¼ t. pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 c. rolled oats (certified gluten-free as needed)
  • ½ c. vanilla kefir milk
  • ¼ cup homemade granola 


  1. To a small bowl, add soy milk, pumpkin purée, peanut butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. 
  2. Add oats and stir a few more times.
  3. Get two small mason jars or small tupperwares with lids. Divide the oats equally between them. Press the oats down with a spoon to ensure all oats have been moistened and are immersed in liquid. Cover securely with lids or seal and set in the refrigerator overnight to soak. 
  4. The next day, open your jars and top with yogurt and homemade granola. Serve and enjoy! 

Keywords: pumpkin overnight oats