Pumpkin Overnight Oats
Take your pumpkin spice love to breakfast with these easy Pumpkin Overnight Oats. A fiber packed, sweet treat that’s healthy and has all the flavors of the season.
There’s one thing I can never tire of and it’s the light, fragrant flavor of pumpkin spice. At the beginning of the season, well…in August because who am I kidding, I make a big batch of homemade pumpkin pie spice to put in everything. And recently, it’s the star in my Pumpkin Overnight Oats recipe.
A few months later, it ended up in my slow cooker steel cut oatmeal but I was craving something chill and that’s when this Overnight Oatmeal recipe was born.
PUMPKIN OVERNIGHT OATS
Overnight oatmeal is one of my favorite things to make for easy breakfast on the go. And this recipe has the added value of pumpkin puree, fall spices, maple syrup and chia seeds.
It’s a fiber packed, nutrient rich way to start your day and you can even add your favorite protein powder to make it even healthier for a post workout snack.
Overnight oatmeal is made with oats that have been soaked overnight in a liquid to make them soft and creamy. They’re a healthy breakfast or snack that’s packed with fiber and protein to help keep you feeling full all morning long.
And, unlike a bowl of warm oatmeal, overnight oats are meant to be enjoyed cold so they’re perfect for a grab and go breakfast on busy mornings.
HOW TO MAKE OVERNIGHT OATS
This Pumpkin Pie Overnight Oats recipe is really simple to make in just a few minutes. Here’s how to make it:
Stir together the almond milk, yogurt, oats, maple syrup, pumpkin puree, chia seeds, vanilla and pumpkin pie spice.
Refrigerate for 8 hours or overnight.
Remove the oats from the refrigerator and stir again.
Add milk if you want a thinner consistency.
Serve with more maple syrup and a dollop of greek yogurt, if desired!
If you’re not an almond milk fan, you can totally replace it with coconut milk, soy milk, cashew milk, oat milk or regular low fat milk. You’ll still be rewarded with a rich, creamy and cool oatmeal “pudding.”
You can even make this a vegan overnight oats by using a soy based or plant based yogurt of your choice.
HOW LONG DO THEY LAST
I like to make a big batch of overnight oats….sometimes even doubling the recipe. They last for about 3 to 4 days in the refrigerator but, seriously, I usually eat them in about 2 days all by myself…one for breakfast, one for an afternoon snack and then another for dessert.
- OATS – This recipe is best if using rolled oats. You can use steel cut oats but the texture will be a little grainier than if using rolled oats.
- PUMPKIN – Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and seasonings which will throw off the recipe.
- STIR – Give your oats a stir while they’re chilling because the ingredients will separate. I, sometimes, stir them 1-2 times while they’re chilling.
MORE EASY HEALTHY BREAKFASTS
If you like this pumpkin overnight oats recipe, you will also love this easy Slow cooker oatmeal. I even include instructions on how to freeze it for quick weekday breakfasts.
Or try this easy Chia Seed Pudding.…yes, pudding for breakfast and it’s insanely easy to make, too! Or try these Homemade Egg McMuffins.….super simple and freezer friendly….like our favorite breakfast burritos.
PUMPKIN OVERNIGHT OATS RECIPE
- mixing bowl
- 1 cup plain lowfat greek yogurt
- 2 cups unsweetened vanilla almond milk
- 1 cup pumpkin puree
- 3 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats not instant oats
- 2 tablespoons chia seeds
- 2 teaspoons pumpkin pie spice
- In a large bowl, whisk together the yogurt, almond milk, pumpkin and maple syrup.
- Fold in the oats, chia seeds and pumpkin pie spice.
- Cover and chill 8 hour or overnight.
- Serve with a spoonful of greek yogurt and maple syrup, if desired.