Pumpkin-Pomegranate Overnight Oats

In Breakfast, Homepage - Breakfast, Make-ahead by Frances Largeman-Roth


Makes 4 servings | Prep Time: 10 mins 

Got company coming for the holidays? Cross breakfast off of your to-do list with this delicious, seasonal overnight oats recipe. It combines canned pumpkin puree with pumpkin pie spice, old-fashioned oats, fresh pomegranate seeds and toasted pecans.

Lots of folks choose to skip breakfast on days when they know they’ll be eating a big holiday meal, but it often just leads to snacking all day. Fueling up with this hearty jar of fiber-filled oats, antioxidant-packed produce, and healthy fats from hemp and pecans is just what you need to keep you satisfied and energized for all those last-minute holiday tasks. Happy Holidays! 


  • 1 (15-ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons packed brown sugar
  • 1/2 cup chopped pecans
  • 13/4 cups gluten-free oats
  • 1/4 cup hemp seeds
  • pinch of salt
  • 2 cups milk (I used oat milk, but use whatever you like)
  • 1 cup pomegranate seeds or other seasonal fruit


1. Preheat oven or toaster oven to 375°. Get 4 lidded jars ready to go; set aside.
2. Combine pumpkin puree, vanilla, pumpkin pie spice and brown sugar in a bowl and mix thoroughly; set aside. 
3. Toast pecans for 5 minutes, until fragrant. Set aside. 
4. In a large bowl, combine the oats, hemp seeds and salt. 
5. Scoop 1/4 cup pumpkin purée into each jar. Top with 1/2 cup oats, 1/2 cup milk and then an additional 1 tablespoon purée. Refrigerate for 3 hours or overnight.
6. When ready to serve, remove lids and top with 1/4 cup pomegranate seeds and 2 tablespoons pecans. Grab a spoon and enjoy!