Perfectly Pumpkin Overnight Oats

By Abby Henry Singh November 9, 2017Breakfast, Recipes

Pumpkin Overnight Oats captures the feel of a delicious fall morning in a jar. In the hustle and bustle of doctor appointments, meetings, or workouts, eating a breakfast that is delicious and filling can be difficult. Pumpkin overnight oats provides a breakfast option that is fast, inexpensive, healthy, and portable!


½ cup old-fashioned oats (rolled or regular)

½ cup milk (Almond, soy, or dairy all work just fine.)

2 tablespoons pumpkin puree

1 tablespoon chopped walnuts or pecans

1 teaspoon of pumpkin pie spice

Optional: 1 teaspoon maple syrup


The night before combine all ingredients in a Mason jar or food storage container with a lid.

Let the ingredients soak in refrigerator overnight.

Enjoy in the morning!

Bonus: For extra fun, you can top your oats with a scoop of Greek yogurt or cranberries!


Recipe by Lipscomb University Senior Students in the Didactic Program in Dietetics.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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