Maple Pumpkin Overnight Oats

Nothing tastes better than a ready-to-go breakfast when you're rushing to the office.

Maple Pumpkin Overnight Oats
Courtesy Image

A study published in The Asia Pacific Journal of Clinical Nutrition found that men who consumed pumpkin on a regular basis had a decreased risk of developing prostate cancer. This recipe calls for canned pumpkin, which is typically found in the baking aisle. Look for canned pumpkin made with 100-percent pumpkin, and not pumpkin pie filling which is loaded with added sugar

Nutrition (per serving)

Calories: 228; Total Fat: 2.6 grams; Saturated Fat: 0.4 grams; Protein: 12 grams: Carbohydrates: 41 grams; Fiber: 7 grams; Sugar: 11 grams; Cholesterol: 3 milligrams; Sodium: 78 milligrams

Recipe and photo provided by Lauren Harris-Pincus, M.S., R.D.N. of Nutrition Starring You.

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Prep time

10 min.

  • 1/3 cup old-fashioned rolled oats
  • 1/2 tsp pumpkin pie spice
  • 2 tsp, plus 1/2 tsp maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1/3 cup nonfat plain Greek yogurt
  • 1/4 tsp vanilla extract
  • 1/4 cup canned pumpkin
  • 1/2 banana, sliced

In a mason jar or container with lid, add first 3 dry ingredients and stir. 

Add almond milk and stir. Add yogurt, vanilla and pumpkin, and stir to combine. Cover and place in refrigerator overnight. 

In the morning, add sliced banana and drizzle maple syrup on top. Sprinkle with additional pumpkin pie spice if desired.