In a large bowl stir together the almond milk, pumpkin puree, chia seeds, maple syrup and cinnamon until well mixed.
Next stir in your oats making sure that they all get wet, leaving no dry ones.
Cover and refrigerate overnight.
When ready to serve: toast the pumpkin seeds and walnuts in a dry pan over medium heat. Stir occasionally for 5 minutes or until slightly golden brown.
Turn off heat and stir in the maple syrup and cinnamon.
Let the nuts cool for a few minutes then serve with the overnight oats. Top with banana slices if desired.