Breakfast / 03/26/2021

Pumpkin Pie Overnight Oatmeal

Name: Pumpkin Pie Overnight Oatmeal
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 cup quick oats; 1/2 cup pumpkin puree; 1/2 cup plain greek yogurt; 4 tsp maple syrup (plus 2 tsp for top); 2 tbsp chia seeds; 1 cup unsweetened almond milk; 1 tsp cinnamon; pinch of nutmeg and cloves; walnuts or pecans to top

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Made with quick oats, greek yogurt, pumpkin puree, maple syrup, chia seeds, almond milk, chopped nuts, and all the pumpkin pie spicey goodness you could ask for – these oats are packed full of protein and fibre to satisfy your hunger and your sweet tooth!

Two Mason jars full of pumpkin pie overnight oats topped with pecans and maple syrup

Now, I’m not a huge pumpkin fan myself. I don’t do pumpkin spiced lattes, and pumpkin pie is just okay… but these oats – WOW. What a game-changer. They’re flavourful, sweet, spicy, crunchy, creamy, and just absolutely gorgeous. Once we started making them for breakfast, we could not stop. Not to mention, the cans of pumpkin puree we buy are huge. One can is enough pumpkin for 8 portions! That’s a whole week’s worth of pumpkin pie oats!

Close up Mason jar pumpkin pie overnight oats walnuts maple syrup

Everything inside of these oats is hearty, healthy, and will leave you feeling full for hours! They’re SO easy to make and can be whipped up in under 10 minutes. My recipe creates 2 portions because you’ll either want to share, or have it for a couple of days. It’s totally up to you, but I won’t blame you if you don’t share. If you’d like to make 4 portions, just double the recipe (peep the scale function in the recipe card)! Overnight oats will stay fresh refrigerated in an airtight container (tupperware or mason jars) for up to five days. What more could you really ask for?

About The Ingredients . . .

ingredients for pumpkin pie overnight oats: pumpkin, quick oats, chia seeds, walnuts

Oatmeal: Quick oats are perfect for overnight oatmeal. We’re basically creating a marinade for the oats; instead of cooking them in water/milk, they absorb the liquid from the almond milk and pumpkin to give them a soft, creamy texture in the morning. Of course, you can use steel-cut for overnight oats, you’ll just end up with a chewier texture.

Pumpkin: There is only 1/2 cup of pumpkin puree in this recipe, but I find that is plenty. If you’re a big pumpkin fan, you can add more. This is just plain pumpkin puree – make sure what you’re buying is 100% pumpkin and not pumpkin pie filling, as that stuff can be loaded with sugar!

Maple Syrup: Need I say more? Maple syrup is such a great addition to any breakfast! Did you know maple syrup is actually good for you? As long as you’re using 100% real maple syrup, it’s full of nutrients and natural sugars. You really only need a small drizzle for a ton of flavour. I add 2 teaspoons to each portion, plus an extra drizzle on top. So sweet!

Plain Greek Yogurt: I use plain Greek yogurt for so many dishes. It’s thick and creamy and full of protein! Again, no added sugar.

Chia Seeds: If you’re not using chia seeds in your oatmeal, smoothies, muffins, etc… What are you doing?! These little seeds are full of nutrients, plus they have a great texture after they absorb a little bit of liquid. They’re full of vitamins, antioxidants, and fibre to help satisfy your hunger.

Almond Milk: There are so many different types of milk and milk alternatives. I used unsweetened vanilla almond milk for everything, so it is just my preference. You can use whatever milk product is your fave!

Nuts: Walnuts and pecans are great with earthy, autumn flavours like pumpkin and banana. I add chopped nuts to the top of my oats after I make individual portions, and then top with some maple syrup for a sweet touch. You can also mix nuts into your oatmeal for an extra crunch. Try it with almonds or macadamia nuts for a sweeter taste.