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Pumpkin-Date Overnight Oats

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
A delicious and nutritious make-ahead breakfast combining pumpkin, dates, and oats for a cozy start to your day.

Ingredients

Base mixture

  • 3 cups unsweetened plain almond milk
  • 1 cup unseasoned canned pumpkin
  • ½ cup plain strained yogurt (Greek-style)
  • 3 tablespoons ground flaxseed (flaxmeal)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger (optional)
  • ½ teaspoon salt (plus ⅛ teaspoon divided)
  • 3 cups old-fashioned rolled oats
  • 5 tablespoons hot water
  • ½ cup chopped pecans, toasted

Instructions 

  • Whisk almond milk, pumpkin, yogurt, flaxmeal, vanilla, cinnamon, ginger (if using), and ¼ teaspoon salt in a large bowl; stir in oats. Cover and refrigerate for at least 8 hours.
  • Place dates in a food processor; pulse until finely chopped. With processor running, slowly add hot water until mixture forms a semi-smooth paste. Stir in remaining salt. Refrigerate until ready to serve.
  • To serve, spoon oats into bowls, swirl in date paste, and top with pecans.

Notes

Prepare the date paste ahead of time for quicker assembly in the morning.
Calories: 350kcal
Cost: $15
Course: Breakfast
Keyword: Oats