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Pumpkin Chocolate Overnight Oats with Cranberries and Pecans

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Calories: 339kcal
Author: Organize Yourself Skinny


  • ½ cup rolled oats
  • 1/8 teaspoon pumpkin pie spice
  • ½ tablespoon of unsweetened cocoa powder
  • 1 teaspoon chia seeds
  • ½ cup unsweetened coconut milk
  • 2 tablespoons pumpkin puree
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped pecans
  • extra coconut milk and/or maple syrup if needed


  • In a pint size mason jar container stir together rolled oats, pumpkin pie spice, unsweetened cocoa powder, and chia seeds.
  • Stir in the unsweetened coconut milk, pumpkin puree, vanilla extract, and pure maple syrup.
  • Sprinkle the cranberries on top, place the lid tightly on, and store in the refrigerator overnight.
  • Remove the lid and add a splash or so of coconut milk to loosen up the oats. Add a touch more maple syrup if the oats need additional sweetness.
  • Sprinkle pecans and a few more cranberries on top.
  • Enjoy cold.


Sugar: 21g
Make-ahead tips
Overnight oats can be made and stored in the refrigerator 3-5 days ahead of time.


Serving: 1g | Calories: 339kcal | Carbohydrates: 54g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Fiber: 9g