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Breakfast recipe · from the recipe book

Pumpkin Gingersnap Overnight Oats with Molasses

Creamy, spiced oats with a deep molasses-ginger warmth, tangy kefir, and a crunchy toasted-free topping of pepitas and raisins.

Pumpkin Gingersnap Overnight Oats with Molasses

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2¼ cups (530 ml)550 gWhole milk
  • ⅔ cup (160 ml)150 gPlain kefir, low-fat
  • 1 cup245 gPumpkin puree, canned
  • 2 tbsp40 gMolasses
  • 2½ tsp packed12 gBrown sugar
  • ½ oz20 gChia seeds
  • 1¾ tsp3 gGround ginger
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ⅛ tsp1 gSalt
  • ¼ cup40 gRaisins
  • ¼ cup32 gPumpkin seeds (pepitas)

Steps

  1. Set out four jars or containers with lids.
  2. In a large bowl, whisk the pumpkin, molasses and brown sugar until smooth.
  3. Whisk the whole milk and kefir into the pumpkin mixture.
  4. Whisk in the ground ginger, cinnamon, nutmeg, cloves and salt until no streaks of spice remain.
  5. Stir in the oats and chia seeds, then fold in the raisins so they plump overnight.
  6. Divide the oat mixture evenly among the four jars, about one quarter in each, seal and refrigerate at least 8 hours or overnight.
  7. In the morning, stir each jar, loosen with a splash of cold water if too thick, and scatter one quarter of the pumpkin seeds over each serving before eating cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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