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Pumpkin Pie Overnight Oats


  • Author: Brittany Mullins
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 1
  • Diet: Vegetarian

Description

Have pumpkin pie for breakfast with this healthy pumpkin pie overnight oats recipe. It’s fast, easy, vegan, gluten-free and delicious! 


Ingredients

  • 1/2 cup old fashioned oats
  • 1/2 cup almond milk
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 Tablespoon chia seeds
  • 1 Tablespoon maple syrup
  • pinch of sea salt
  • 2 teaspoons hemp seeds (optional)
  • 2 teaspoons pepitas (optional)
  • optional: 1/2 scoop protein powder or 1/4 cup plain Greek yogurt for added protein
  • toppings: dried cranberries, granola and nut butter for topping

Instructions

  1. Mix ingredients: Combine all ingredients in a bowl except the hemp seeds and pepitas. If you’re using Greek yogurt or protein powder, add that in now.
  2. Refrigerate: Stir everything together, cover, and let sit in the fridge overnight. That’s it!
  3. Serve: Take the mixture out of the fridge, stir and sprinkle on hemps seeds and pepitas. Feel free to add a scoop of almond butter or an extra drizzle of maple syrup before serving if you’d like.

Notes

  • Maple syrup: Honey or another natural liquid sweetener will work here as well. If you want to reduce the sugar in this recipe, feel free to use a sugar alternative like stevia or monk fruit.
  • Hemp seeds and pepitas: These are optional and customizable, feel free to get creative!
  • Protein powder: If you want to add some extra protein you can add 1/4 cup plain Greek yogurt or 1/2 scoop of protein powder.
  • Category: Breakfast
  • Method: Soak
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 336
  • Sugar: 15g
  • Fat: 10g
  • Carbohydrates: 53g
  • Fiber: 10g
  • Protein: 11g

Keywords: pumpkin pie overnight oats

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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