Pumpkin Gingersnap Overnight Oats

 Prep Time 15 minutes


  • 3/4 cup rolled oats, gluten-free if necessary
  • 1 cup canned full fat coconut milk
  • 1/2 cup plain yogurt
  • 1/4 cup water
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons maple syrup (plus more to taste)
  • 1 tablespoon molasses
  • 2 tablespoons unsalted almond butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 cup chia seeds


Make: 1. In a large mixing bowl, whisk together everything except chia seeds. Stir in chia seeds. Taste for sweetness and add accordingly. 2. Pour approximately 3/4 cup mixture into 4 bowls or jars, or 1 cup into 3 bowls or jars. Cover and refrigerate 8 hours, or overnight.

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Recipe Credits

Laura Lea is a Certified Holistic chef, recipe developer, and writer from Nashville, TN, As a graduate of the Natural Gourmet Institute in NYC, her company LL Balanced aims to provide easy and nutritious family-friendly recipes that will make healthy eating enjoyable and restore balance to your life. You can also keep up with her recipes by following her on Instagram: @lauraleabalanced.

Nutrition Info

Per Serving based on 4 servings
View by Ingredient
Protein6.51 g
Fat23.14 g
Carbs32.83 g
Fiber6.76 g
Sugar12.46 g

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