Breakfast · Vegetarian · Make ahead · No bake · Fall

Pumpkin Overnight Oats with Maple and Cinnamon

Pumpkin, yogurt and maple syrup stirred into oats for a ready-to-eat breakfast. The fridge does the overnight work.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published

8 hr 5 min1 serving

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Creamy pumpkin overnight oats in a glass jar topped with pumpkin seedsEditorial illustration

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How to make Pumpkin Overnight Oats with Maple and Cinnamon

Timing details

5 minutes of preparation followed by at least 8 hours in the refrigerator. No cooking is needed.

Chilling Step 2
8 hours
  1. 01

    Stir the oats, milk, yogurt, pumpkin, maple syrup and cinnamon together in a roomy jar or covered container.

  2. 02

    Cover and refrigerate at 4°C (40°F) or colder for at least 8 hours.

  3. 03

    Stir well before eating and sprinkle with pumpkin seeds. Enjoy cold and use within 24 hours of preparation.

Recipe questions

Can I use pumpkin pie filling?

Choose plain pumpkin puree. Pie filling contains added sugar and spices that change the recipe.

Which oats should I buy?

Use rolled oats for this method. Steel-cut oats have a different texture and need a different preparation.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Quaker Oats. Adapted from Quaker's recipe by stirring the ingredients together and adding the seeds just before serving.

Additional references: Health Canada food storage guidance

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