Pumpkin Pie Overnight Oats
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These Pumpkin Pie Overnight Oats are so perfect for pumpkin season. Made with rolled oats, pumpkin puree, pumpkin spice, chia seeds, walnuts, maple syrup and plant-based milk of choice. They make for a nutritious and filling on-the-go breakfast.
Pumpkin Pie Overnight Oats
Pumpkin pie is my favorite fall dessert. It’s a must at Thanksgiving dinner and I love to indulge as much as I can throughout the season. So what’s better than being able to enjoy the delicious pumpkin pie flavor for breakfast? With these pumpkin flavored oats you will feel like you’re enjoying a slice of pie for breakfast. Completely guilt-free and rather a nutrient-dense food. I can’t think of anything better for breakfast this fall season.
Like any overnight oats recipe, this one comes together in five minutes tops. Refrigerate overnight and the next morning you will have breakfast ready with little effort. Wholesome meal to start the day as well since all ingredients are full of essential nutrients.
Plus you have the added nutrition from having a vegetable for breakfast since this recipe calls for pumpkin purée. I highly recommend using homemade purée to get the most out of those vitamins and minerals. Top with some banana, walnuts, coconut chips or any other toppings to make these even more delicious!
Ingredients needed to make Pumpkin Pie Overnight Oats:
- Pumpkin Puree– If using store-bought make sure it is pumpkin puree and not pumpkin filling.
- Old Fashioned Oats– Also known as rolled oats. Make sure they are gluten-free certified.
- Spices– Cinnamon, ground nutmeg, ground ginger, and cloves.
- Almond Milk– Or any milk of choice. I like to unsweetened.
- Chia Seeds– As they expand they will make the oats thicken.
- Raw Walnuts– They add a nice crunch to these overnight oats.
- Maple Syrup– For sweetness.
Equipment needed to make Pumpkin Pie Overnight Oats:
- 16 oz wide mouth mason jar with lid (or similar size)- These are perfect to fit all of the ingredients in. The tight lid also helps the oats stay fresh overnight and for a couple of days after too.
- Measuring cups– To measure ingredients.
- Measuring spoons– For measuring spices, nuts and seeds.
How to Make Pumpkin Pie Overnight Oats:
- Step 1– Combine all ingredients in a small wide mouth mason jar. Close lid very tightly and give oats a good shake. Making sure all the ingredients are well blended.
- Step 2– Place oats in the fridge and refrigerate overnight or for at least 2-3 hours.
- Step 3– The next morning, remove oats from the fridge and open lid. Give oats a good stir using a spoon. Top with banana and walnuts or any other preferred toppings.
Tips and Substitutions:
- Use any type of pumpkin puree– You can use either store-bought or homemade.
- Add more toppings– Once you are ready to serve your oats add more toppings like more cinnamon, hemp hearts, banana slices, etc.
- Substitute for maple syrup- Use honey if you don’t need these to be vegan or plant-based.
- Use any milk you wish- You can use any plant-based or dairy milk you desire.
- Add a splash of vanilla extra– It will add more flavor but it is completely optional.
- Substitute for walnuts– You can use pecans instead or seeds such as pumpkin seeds.
Toppings and Add-Ins:
- Cinnamon– A nice extra sprinkle of cinnamon adds more flavor and makes for a nice garnish.
- Banana– Sliced banana is so good with these pumpkin pie overnight oats.
- Raw Walnuts– Top with some extra walnuts.
- Hemp Hearts– They add more nutrients and a nice crunch.
- Pumpkin Seeds– Perfect with these pumpkin pie overnight oats.
- Berries– Strawberries, raspberries or blackberries can be so good with these overnight oats.
- Coconut Flakes– Add a nice flavor and a nice crunch too.
- Coconut Cream– A dollop of coconut cream makes a nice garnish and adds even more creaminess.
- Dark Chocolate Chips– The combination of chocolate and pumpkin is so good!
- Collagen Peptides or Protein Powder– Add these to make these protein pumpkin pie overnight oats.
- Plain Greek Yogurt– Makes the overnight oats creamier and adds more protein.
Pumpkin Pie Overnight Oats FAQ’s:
Can you put canned pumpkin in overnight oats?
Yes. These pumpkin pie overnight oats are a great way to use up any leftover canned pumpkin puree you may have. Just make sure that you are using pumpkin puree and not pumpkin pie filling.
Can you eat overnight oats warm?
Overnight oats are usually served cold right out of the fridge. However, if you prefer them warm, just place them in the microwave for 30 seconds to a minute.
Do you have to cook overnight oats?
No. You do not have to cook overnight oats. As the oats sit and soak in the liquid overnight they get soft and creamy. The chia seeds expand and thicken your oats. Making them perfect to eat!
Meal Prepping it:
Overnight oats are always a great breakfast to add to your weekly meal plan. They are so easy to make and can be easily meal prepped. If you are using homemade pumpkin puree for these, make it ahead of time and have it ready to be used in the fridge. Another way you can meal prep these is by combining all dry ingredients ahead of time in a small mason jar. Then just add wet ingredients and refrigerate the night before. Make a few jars with the dry ingredients to have ready to-go for a few days.
Storing Pumpkin Pie Overnight Oats:
Keep your pumpkin pie overnight oats in the same mason jar you made them in. Do not add any toppings or add-ins until you are ready to serve and have them. Keep your overnight oats refrigerated for up to 3-4 days.
Did you like this recipe for Pumpkin Pie Overnight Oats? You may also like these other recipes for Overnight Oats:
- Eggnog Overnight Oats
- Chocolate Zucchini Bread Overnight Oats
- Piña Colada Overnight Oats
- Carrot Cake Overnight Oats
- Red Velvet Overnight Oats
Pumpkin lover? Check out these other Pumpkin recipes:
- Pumpkin Scones with Pumpkin Spice Glaze
- Pumpkin Chocolate Chip Waffles
- Gluten-Free Pumpkin Bread
- Pumpkin Cake Bars with Cream Cheese Frosting
- Pumpkin Pie Smoothie
Pumpkin Pie Overnight Oats
These Pumpkin Pie Overnight Oats are so perfect for pumpkin season. Made with rolled oats, pumpkin puree, pumpkin spice, chia seeds, walnuts, maple syrup and plant-based milk of choice. They make for a nutritious and filling on-the-go breakfast.
Ingredients
- 1 tbsp pumpkin puree
- 1/2 cup gluten-free old fashion oats
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1 cup unsweetened almond milk (or preferred milk)
- 1 tbsp chia seeds
- 1 tbsp crushed walnuts
- 2 tsp maple syrup
Instructions
Combine all ingredients in a small wide mouth mason jar. Close lid very tightly and give oats a good shake. Making sure all the ingredients are well blended.
Place oats in the fride and refrigerate overnight or for at least 2-3 hours.
The next morning, remove oats from the fridge and open lid. Give oats a good stir using a spoon. Top with banana and walnuts or any other preferred toppings.
Recipe Notes
Tips and Substitutions:
- Use any type of pumpkin puree– You can use either store-bought or homemade.
- Add more toppings– Once you are ready to serve your oats add more toppings like more cinnamon, hemp hearts, banana slices, etc.
- Substitute for maple syrup- Use honey if you don’t need these to be vegan or plant-based.
- Use any milk you wish- You can use any plant-based or dairy milk you desire.
- Add a splash of vanilla extra– It will add more flavor but it is completely optional.
- Substitute for walnuts– You can use pecans instead or seeds such as pumpkin seeds.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
*Post updated as of 6/30/20
*Photos updated as of 10/21/2020
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