Four autumn-themed overnight oats

With the temperature beginning to drop, getting out of a warm bed before class may seem nearly impossible. Put a little more motivation in your morning with these autumn-themed overnight oats. They’re easy, portable, satisfying and nutritious.

You can make them vegan or gluten-free, too.

Not a breakfast person? These overnight oats also make the perfect late-night study companion, saving you from those candies and chips.

Gather your supplies

1 jar or bowl with lid
1 spoon
Measuring cups/spoons, if desired

Start with the base

1/2 cup of your favorite milk
1/2 cup old-fashioned rolled or steel-cut oats
2 teaspoons of sweetener (I recommend stevia or maple syrup)
A pinch of sea salt (optional)
1/2 tablespoon of chia seeds (optional)

Choose a mix-in

Pumpkin pie:

1/8-1/4 cup of pumpkin puree, canned or fresh
1 tablespoon walnuts, chopped
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract (optional)

Spiced apple:

1/2 cup applesauce, chunky or smooth
1 small apple, chopped small (you can microwave it first for added softness)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Mint hot-chocolate:

1 tablespoon cocoa powder
1 tablespoon chocolate chips
2-3 tablespoons unflavored yogurt (optional)
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract

Banana nut bread:

1/2 banana, sliced or mashed
1 tablespoon walnuts, chopped
1 teaspoon flax meal (optional)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Pull it together

Add your base and desired mix-in to a bowl or jar. Stir well. Be sure to cover and place it in the fridge. Let sit for 6-8 hours or overnight. Before you dash off to class, pop it in the microwave if you want it warm or enjoy cold.

If you forget the next morning, don’t worry, overnight oats will keep for 2-3 days.

Feel free to experiment with the recommended measurements, too. What seems pumpkin spiced to me may seem bland to you. Some like their oats thick, some thin.

Do you like overnight oats? What are your favorite mix-ins? Share your recipes with me at

Emy Wood is a junior communications major specializing in public relations and emerging media. She loves cooking vegan and gluten-free food, reading, writing, playing guitar, learning Spanish and seeing people spell her name with just one "m." Emy grew up on a farm and has owned every creature from llamas to a wallaby. She considers baby animals the best thing on earth.