Spice up your breakfast with Pumpkin Overnight Oats



Prep these before bed to have a nutritious grab-and-go breakfast ready in the morning. Pumpkin is a fantastic source of Vitamin A, in addition to providing a handful of minerals including calcium and potassium.

As an added bonus, if you make your own pumpkin puree, toast the seeds to get a generous source of zinc. This is the same mineral that’s found in throat lozenges to help you fight off a sore throat.


½ cup Rolled Oats

¼ cup Pumpkin puree

¼ heaping teaspoon Pumpkin pie spice  

1 teaspoon Vanilla extract  

1 pinch Sea salt

1 tablespoon Pure maple syrup

1 tablespoon Warm tap water

1 teaspoon HANAH ONE

½ cup Almond milk (or any milk of choice)


Optional Add Ins:

1-2 tablespoons chia, hemp or ground flax seeds

¼ c Greek yogurt



Add oats through maple syrup to a jar (plus any optional add ins, listed above). Put the warm water and HANAH ONE in 1 cup measuring cup and whisk to combine. Add milk to the HANAH ONE and water mixture until just above the ½ cup mark and stir combine. Pour over the oat mixture. Cover with lid and shake to combine. Let sit in fridge for at least 8 hours or overnight. Give it a good stir before eating and top with chopped pecans, toasted coconut or a scoop of yogurt. Enjoy!


Yield: 1 serving

Original Recipe by Uriell Carlson, RDN. Owner, Whole Life Nutrition.




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