Mix oats, pumpkin puree, and maple syrup together in a jar, refrigerate overnight, and enjoy the easiest make-ahead breakfast ever.

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Recipe Summary

prep:
10 mins
additional:
8 hrs
total:
8 hrs 10 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Add oats to a jar or other container. Pour in milk. Layer with yogurt. In small bowl, stir together pumpkin, maple syrup, and cinnamon; layer over yogurt. Top with pumpkin seeds or walnuts. Refrigerate overnight and enjoy in the morning.

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Tips

A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat, cholesterol, and sodium. This recipe provides at least 1g soluble fiber per serving. Nutrition data for this recipe includes Standard Quaker(R) Oats.

Calories: 290
Fat: 5g
Saturated Fat: 1g
Cholesterol: less than 5mg
Sodium: 70mg
Total Carbohydrate: 54g
Fiber: 8g
Soluble fiber: 3g
Sugar: 20g
Protein: 13g
Calcium: 20%
Vitamin D: 6%
Vitamin C: 10%
Vitamin A: 380%
Potassium: 19%
Iron: 20%
Thiamin: 20%
Magnesium: 40%
Whole Grain: 40g
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Reviews (4)

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Most helpful positive review

Rating: 5 stars
09/21/2018
Pretty good and very filling! I used roast salted pumpkin seeds instead of raw because that s what I had on hand. I maybe would add some Splenda to up the sweetness or perhaps a small amount of dried fruit like cranberries or cherries. I would probably halve the recipe next time because it was very filling and was a lot of food for breakfast for me. I did follow the layering but that probably wasn t necessary. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2018
I thought this was excellent. I preferred to eat it warm but like that it was all ready for me when I woke up in the morning. The only thing I did differently was I skipped the pumpkin seeds because I had forgotten about them. Read More
(1)
Rating: 5 stars
03/17/2018
Very healthy and tasty breakfast. I am lactose intolerant so I had to omit the milk and yogurt and used almond or soy milk ( whichever one i had) instead. I made enough so I could finish a whole can of pumpkin and has enough for a week. I omitted the maple syrup and added raisins. Read More
Rating: 5 stars
03/02/2018
This was so delicious and easy to make. I added a little bit more fruit. So good!!!! Read More
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Rating: 5 stars
09/20/2018
Pretty good and very filling! I used roast salted pumpkin seeds instead of raw because that s what I had on hand. I maybe would add some Splenda to up the sweetness or perhaps a small amount of dried fruit like cranberries or cherries. I would probably halve the recipe next time because it was very filling and was a lot of food for breakfast for me. I did follow the layering but that probably wasn t necessary. Read More
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