Pumpkin Pie Overnight Oats
These pumpkin pie overnight oats take just 5 minutes to prep and taste like fall in a jar. Made with real pumpkin, warm spices and maple syrup for a cozy make-ahead breakfast.
Servings: 1
Ingredients
- ½ cup old fashioned rolled oats
- ½ cup almond milk
- ½ teaspoon pumpkin pie spice
- ¼ cup canned pumpkin puree not pumpkin pie filling
- ½ Tablespoon chia seeds
- 1 Tablespoon maple syrup
- pinch of sea salt
- optional: ½ scoop protein powder or ¼ cup plain Greek yogurt for added protein
- toppings: pecans, hemp seeds, pepitas, nut butter, coconut whip cream, dried cranberries and granola
Instructions
- Combine all ingredients in a bowl except toppings and stir together. If you're using Greek yogurt or protein powder, add that in now.
- Cover and place in the fridge overnight. If you’re in a rush you can shorten the soak time to 2-4 hours.
- The next morning (or when ready to eat), remove lid and give oats a big stir. If they seem too thick you can add a little more milk to loosen the mixture. Add any toppings you’d like and enjoy! For this version I added pecans, coconut whipped cream and a sprinkle of cinnamon.
Video
Notes
- Storage: They’ll keep well in the fridge for up to 5 days in a sealed container. I usually make a few jars at once for an easy grab-and-go breakfast all week.
- Pumpkin puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. If you want to make your own, try my homemade pumpkin puree — it’s easy and tastes so fresh.
Nutrition
Serving: 1serving without toppings | Calories: 339kcal | Carbohydrates: 51g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 263mg | Potassium: 298mg | Fiber: 9g | Sugar: 16g