Pumpkin Banana Overnight Oats
These Pumpkin Banana Overnight Oats are a simple and delicious way to enjoy a cozy fall breakfast. Hints of cinnamon and pumpkin spice in hearty pumpkin filled oats. A perfect breakfast!
- ½ cup rolled oats regular or gluten free
- ⅓ banana
- 2 T pumpkin puree
- ½ T flax seeds
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin spice
- Dash of sea salt
- ½ cup milk of choice
- 1-2 teaspoon pure maple syrup or honey
- 1 T chopped pecans
In a mason jar or small bowl that can be sealed, mash the banana.
Add all other ingredients and stir well to combine.
Seal jar and refrigerate overnight, or at least 4 hours.
Warm up in the morning or eat cold and on the go!
- You can prep several servings of these pumpkin banana overnight oats at one time and then eat off of them for the week. They will stay fresh in the refrigerator for 4-5 days at least. If I know I am making them for the week, I sometimes wait to add the banana until just before serving.
- Other add ins you may enjoy: chia seeds, shredded coconut, shredded carrot (I love these carrot cake oats!), golden raisins--plenty of options you will love!
Calories: 391kcal | Carbohydrates: 53g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 614mg | Fiber: 9g | Sugar: 17g | Vitamin A: 4900IU | Vitamin C: 5mg | Calcium: 207mg | Iron: 3mg