Pumpkin Pie Overnight Oats

breakfast recipes Oct 22, 2021

When it comes to breakfast, I hate to say that I’m relatively low maintenance and definitely a creature of habit. I usually reach for a quick Daily Harvest smoothie or whip up a yogurt bowl with Forager cashew yogurt and some berries.

But every now and then I get the craving for oats, and it just needs to happen. Overnight oats are one of my favorites, as they take no cooking at all and can be jazzed in so many ways.

Of course, I’m on the pumpkin bandwagon these days, so I decided to make a fall spin on this easy breakfast! And be sure to bookmark all of the other tasty seasonal breakfast recipes I have on the site as well:

Overnight oats are incredibly simple to make and are the perfect on-the-goal meal for those with little time in the morning. You’ll just need to start with oats and your favorite nut or oat milk, and you can use gluten-free oats as well to make this recipe friendly for anyone with an allergy.

When it comes to plant-based milk, though, I encourage you to be on the lookout for unwanted ingredients like canola oil, gums and emulsifiers. Instead, look for one with as few ingredients as possible. Malk, for example, is one of my go-to brands because it just used nuts and water – that’s it!

But what really takes these oats to the next level is pumpkin, of course! Pumpkin purée is one of the most versatile ingredients and adds amazing flavor and texture to just about anything.

This, along with the pumpkin pie spice, really allows these oats to pack a fall punch. But you really could enjoy this combo any time of year!

To amp up any oats, I always include one hidden, secret ingredient – chia seeds! They’re a staple in my chia seed pudding and chia jam recipes, but they also add great texture and creaminess to oats, which I love.

Chia seeds might be tiny, but they’re mighty in the nutrition department. They’re packed with nutrients, antioxidants, omega-3 fatty acids, fiber and protein to support healthy digestion, aid brain function, reduce inflammation and more.

Once you mix together all of your ingredients, you’ll just have to let the fridge do the work! After a few hours, the oats and chia seeds will have absorbed all of the liquid and thickened into a creamy, delicious concoction.

Before digging in, I encourage you to top it all off with some of your favorite yogurt (I love the thickness and richness of coconut yogurt), some pecans and a sprinkle of cinnamon for good measure.

Whip up a batch (or several) for quick, portable and delicious breakfasts all week long!

 YIELDS1 Serving

  •  ½ cup rolled oats (gluten free optional)
  •  ½ cup unsweetened nut or oat milk
  •  ¼ cup pumpkin purée
  •  2 tsp chia seeds
  •  ¾ tsp pumpkin pie spice
  •  1 tbsp maple syrup (more if desired)
  •  ½ tsp vanilla extract
  •  pinch of salt
  •  coconut yogurt, pecans & cinnamon to top
To a medium bowl, add nut milk, pumpkin purée, vanilla and maple syrup. Mix together.
Stir in the oats, chia seeds, pumpkin pie spice and and salt. Mix to incorporate well.
Pour into a container or glass jar, and place in the fridge overnight (or for at least 4 hours).
Top with coconut yogurt, pecans and a sprinkle of cinnamon. Enjoy!

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