Running on Real Food · by Deryn Macey
Pumpkin Pie Overnight Oats
NUTRITION · PER SERVING5M COOK
CAL 25%·PRO 27%
CARBS 72G57% OF CAL
14G FIBER44G OTHER14G TOTAL SUGAR
FAT 19G34% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin pie overnight oats with pumpkin puree, maple syrup, yogurt, and chia seeds. No-cook breakfast that tastes like dessert and can be made ahead.
mainamericandairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup unsweetened plant-based milk (177 mL)
- 2 tbsp maple syrup (30 g)
- 1 tsp vanilla extract
- 1/2 cup plain plant-based yogurt (120 g)
- 1/2 cup pumpkin puree (120 g)
- 1 cup rolled oats (120 g)
- 2 tbsp chia seeds (28 g)
- ¼ tsp salt
- 2 tsp pumpkin pie spice
At a glance
PER SERVING · TIME 5M
CAL 25%·PRO 27%
CARBS 72G57% OF CAL
14G FIBER44G OTHER14G TOTAL SUGAR
FAT 19G34% OF CAL
9G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 343mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 465mg
- Calcium
- 191mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.