Pumpkin pie overnight oats are super easy to make! This recipe is healthy, creamy and filled with warming spices and pumpkin. A perfect make-ahead, fall breakfast.
Overnight oats is a healthy breakfast or snack. This pumpkin overnight oats makes a delicious and healthy fall breakfast. You can easily double this recipe for meal prep for the whole week.
Another one of my favourites for meal prepping breakfast are these Cinnamon Roll Chia Pudding or this Tiramisu Overnight Oats.
Also try this Pumpkin spice granola as a perfect, crunchy topping.
Jump to:
Ingredients
Making this Pumpkin pie overnight oats recipe is easy, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Rolled oats, or old fashion oats, they hold their shape and create a better texture.
- Chia seeds, mixing in some chia seeds in the overnight oats will add a creamy texture and extra nutrients. They are high in fibre, antioxidants and protein.
- Pumpkin spice or cinnamon, gives this pumpkin spice overnight oats a great flavour!
- Salt, just a little really enhances the flavour.
- Almond milk, or other non dairy milk to keep this recipe vegan. Normal milk can also be used.
- Pumpkin purée, use homemade or store bought. Do not use pumpkin pie filling, that has a lot of additives.
- Maple syrup, or other liquid sweetener. Brown sugar or coconut sugar can also be used.
- Vanilla extract, or vanilla paste or powder.
- Topping, yoghurt and granola, try this Pumpkin spice granola.
See recipe card for quantities.
Instructions
Making Pumpkin spice overnight oats is really easy. Just follow along with the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
In a bowl, mix together the oats, chia seeds, pumpkin spice and a pinch of salt.
Add the almond milk, pumpkin puree, maple syrup and vanilla extract.
Mix well, cover and chill for at least 4 hours.
Serve in 2 glasses and top with some yoghurt and crunchy granola.
Another one of my favourite dessert inspired overnight oats recipe is this Tiramisu Overnight Oats recipe.
Hint: Overnight oats are usually served cold straight out of the fridge. But sometimes I crave a hot breakfast on a cold morning. Just heat your oats in the microwave in 30 sec intervals until they are piping hot. Then add your toppings and enjoy!
For a hot breakfast also try these Chocolate Baked Oats or this speedy Banana Cinnamon Oatmeal made in the microwave in minutes.
Variations and Substitutions
- Gluten-free – Oats are naturally gluten-free, but can contain traces of gluten. To ensure these overnight oats gluten-free, only use certified gluten-free oats.
- Extra protein– Mix in 1 tabs of protein powder, you might have to add a little bit more milk.
- Ad-ins – Add some chopped nuts, pumpkin or sunflower seeds. Some slices of banana and a drizzle of nut butter also taste great.
- Vegan – To keep this pumpkin overnight oat recipe vegan, make sure to use a plant-based milk and yoghurt for topping.
Also try this Peanut Butter and Jelly Overnight Oats loaded with creamy peanut butter and sweet jam.
Storage
Overnight oats lasts about 5 days in airtight container stored in the fridge. The longer they sit, the more liquid the oats will soak up and you will end up with a thicker texture. If needed, you can stir in a little extra milk just before serving.
Overnight oats does not freeze well so I don’t recommend this.
Top tip
To make these pumpkin pie overnight oats creamier, exchange half the milk with some yoghurt.
FAQ
Mixing in some chia seeds in the overnight oats will add a creamy texture and extra nutrients. They are high in fibre, antioxidants and protein.
No they do not. You can store them in a bowl or airtight container I the fridge and then serve up in some glasses or bowl.
To keep this recipe vegan, my favourite is almond milk. Oat milk or soy milk are other good options. Regular milk also work well and for a creamier texture use a mixture of milk and yoghurt. I don’t recommend soaking your oats in water since it won’t be as creamy.
More healthy breakfasts to try:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
- 1 cup rolled oats
- 1 tablespoon chia seeds
- ½ tablespoon pumpkin spice or cinnamon
- pinch of salt
- 1 ½ cups almond milk
- ½ cup pumkin puree
- 2 tablespoon maple syrup, or to taste
- 1 tsp vanilla extract
- Topping, yoghurt and granola
-
In a bowl, mix together the oats, chia seeds, pumpkin spice and a pinch of salt.
-
Add the almond milk, pumpkin puree, maple syrup and vanilla extract.
-
Mix well, let it sit for 5 min and mix well again. This is to prevent lumps forming from the chia seeds.
-
Cover and place in the fridge overnight or for at least 4 hours.
-
To serve, fill two glasses with the overnight oats and top yoghurt and some granola.
Leave a Reply
You must be logged in to post a comment.