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Pumpkin Overnight Oats

A delicious ready-made fall / winter breakfast.
Prep Time15 mins
Yield: 1 serving
Author: Becca


  • 2 Tablespoons Pumpkin Puree (or canned) 1/2 DL Pumpkin Puree
  • 1/2 Cup Cup Rolled Oats

    1 1/2 DL Havre Gryn
  • 1/2 Cup Unsweetened Almond Milk (or milk of your choice) 1 1/2 DL milk of choice
  • 1 Spoonful Chia Seeds doesnt need to be exact
  • 1/2 Teaspoon Vanilla Extract This is pricey in Sweden, feel free to substitute with Vaniljsocker to taste
  • 2 Teaspoons Maple Syrup 15 ml maple syrup (or sweetener of choice)
  • 1/4 Teaspoon Pumpkin Pie Spice 2 ml pumpkin pie spice (Also hard to find in Sweden, but you can make your own)

  • 1/2 Teaspoon Cinnamon 5 ml kanel (note that cinnamon seems to be stronger in Sweden than in the U.S.)

  • 1 pinch flaked salt ground between fingers
  • nuts of your choice


  • Combine the following ingredients in the bowl or jar of your choice. This makes enough for one serving. You can easily double it as needed for multiple servings.
  • Once you’ve mixed the ingredients, cover and place in the fridge overnight. If you dont have a jar, you can easily use a bowl covered in plastic wrap.


Overnight Oats will stay well in the fridge for about 3 days.