Pumpkin Overnight Oats

Recipe from Lily Moore
Pumpkin Overnight Oats
Cooking time: 20 min
Servings 2
If you love pumpkin, you should definitely try this overnight oats recipe!


  • Hokkaido pumpkin
    2,6 oz
  • Small oat flakes
    2,8 oz
  • Oat milk
    8,1 oz
  • Pumpkin spice
    1 tsp
  • Ceylon cinnamon powder
    1 tsp
  • Ground vanilla
    1 pinch
  • Pecans
    2 tbsp

Nutrition facts per serving

  • Calories

    155 kcal

  • Protein

    5.3 g

  • Fat

    1.7 g

  • Carbohydrates

    27.2 g


  • Wash the pumpkin the night before, remove the seeds and cut into pieces. Heat some water in a saucepan. Add pumpkin and boil for 15 minutes until soft. Drain the water and chop the pumpkin.

  • Mix oat flakes with oat milk, pumpkin puree, pumpkin spice, cinnamon and vanilla in a bowl. Pour into two screw-top jars and refrigerate overnight or at least 30 minutes.

  • The next morning, decorate the overnight oats with pecans and the remaining cinnamon.


  • You can buy a ready-made spice mix or you can make it yourself: grind in a blender 8 tbsp of Ceylon cinnamon powder, 2 tbsp of cloves, 2 tbsp of allspice, 2 tbsp of star anise, 2 tbsp of freshly grated nutmeg. Store your spice mix in a glass jar.

Bon Appetit!

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