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Breakfast recipe · from the recipe book

Pumpkin Pie Overnight Oats with Walnut Crunch

Thick, spiced pumpkin oats soaked overnight in almond milk, topped with crunchy maple-cinnamon walnuts and sweet chopped dates.

Pumpkin Pie Overnight Oats with Walnut Crunch

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 2½ cups (590 ml)650 gAlmond milk, unsweetened
  • 1¼ cups300 gPumpkin puree, canned
  • ¾ cup200 gPlain yogurt, low-fat
  • ¼ cup28 gGround flaxseed
  • 2½ tbsp50 gMaple syrupdivided
  • 1½ tsp4 gGround cinnamondivided
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ⅓ cup chopped48 gWalnutschopped
  • 2 dates48 gMedjool dates, pittedpitted and chopped

Steps

  1. In a large bowl, whisk the almond milk, pumpkin, yogurt, vanilla and three-quarters of the maple syrup until smooth.
  2. Whisk in the ground flaxseed, three-quarters of the cinnamon, the ground ginger, nutmeg, cloves and salt.
  3. Stir in the oats until every flake is coated, then divide the mixture among 4 jars.
  4. Cover and refrigerate at least 8 hours or overnight, until thick and creamy.
  5. Just before serving, toss the chopped walnuts with the remaining quarter of the maple syrup and the remaining quarter of the cinnamon.
  6. Stir each jar, then top with the chopped dates and the maple-cinnamon walnuts. Add a splash more almond milk only if you set some aside, or enjoy thick.

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

Contains: Milk, Tree nuts. Some brands contain gluten.

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

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