Nourishing Pumpkin Pie Overnight Oats

Craving dessert for breakfast? This cozy overnight oat recipe is totally reminiscent of a slice of pumpkin pie. With over 10g of fibre per serve, it's nutritious too! Prep a jar the night before and enjoy as an on-the-go breakfast.

Dessert for breakfast, anyone? This nutritious overnight oat recipe is inspired by the quintessential cozy fall dessert, pumpkin pie.

It’s packed with pumpkin purée (a whole half cup!💃) and pumpkin pie spice for truly authentic flavour. When mixed with fibre-rich oats, protein-packed Greek yoghurt and heart-healthy fats from almond butter (the latter, our ‘pie crust’ stand in), it’s a brekkie to launch you into the AM with vigour!

Overnight oats, like this recipe, are an epic make-ahead breakfasts for busy mornings. With endless scope for flavour variation (case in point, pb and jelly overnight oats), they’re a great addition to the weekly breakfast rotation.

Ingredients & Substitutions

  • Pumpkin purée, homemade or canned. DIY by blending boiled pumpkin until smooth (a great way to use up a chunk of leftover pumpkin lonely in the chiller!). If using canned pumpkin – common for USA dwellers, not us Kiwis – opt for pure pumpkin without added flavours.
  • Rolled oats. The pick of the oat family. Quick oats turn into mush, steel cut oats don’t soften enough. Rolled oats are the goldilocks oat…just right.
  • Greek yoghurt. For a protein bump and creamy consistency. Go for plain unsweetened yoghurt, otherwise a flavoured vanilla would be lovely (you might not need as much maple syrup due to the added sugars).
  • Maple syrup. The unofficial sweetener of fall. I reckon 1 Tbsp is the perfect amount to balance the flavours, but you could do more or less to taste.
  • Milk. Almond or oat work great here, but use whatever’s handy or your dietary preference.
  • Chia seeds. A nutritious and functional ingredient. Like oats, the fibre-rich content of chia seeds helps soak up liquid, firming the mixture.
  • Almond butter. For pie crust vibes and a subtle savoury, nutty undertone.
  • Pumpkin pie spice. I make my own using this epic recipe from Live Well Bake Often – it takes less than five minutes to make a big batch (overnight oats all month!) and is delish.
  • Salt. Just a teeny pinch to help the flavours come alive.

Kitchen Tips

  • Prep the night before. Overnight oats don’t requite cooking or heating. Instead, they need time to soak over an extended period (like overnight) to form a thick porridge-like consistency.
  • Use pumpkin purée, not mash. It’s heavier in weight, meaning more pumpkin, meaning more flavour.
  • Overnight oats are usually served chilled, direct from the fridge, making them ideal to eat in warm months – but you can absolutely enjoy them year-round!

I like my overnight oats super creamy and thick. If this mix is a bit too stiff for you, simply loosen with a splash of milk.

Serving Suggestions

If there was a single piece of overnight oat wisdom to pass over, it’s this: prep your overnight oats in the container you intend to serve in.

You’re left with little clean up and you can take your oats on-the-go direct from the fridge come AM! A jar or tupperware container works well.

Thanks for reading! After more pumpkin recipes? Try these healthy spiced pumpkin pecan muffins🎃.

Nourishing Pumpkin Pie Overnight Oats

Serving Size: 1
Rating:

Ingredients:  

  • ½ cup pumpkin purée
  • ½ cup rolled oats
  • cup almond or oat milk
  • cup plain Greek yoghurt
  • 1 Tbsp pure maple syrup
  • ½ Tbsp chia seeds
  • 1 tsp almond butter
  • ½ tsp pumpkin pie spice (see substitute in notes)
  • Pinch of salt
  • Garnish (optional): a dollop of yoghurt and sprinkle of pumpkin pie spice

Method:

The night before

  • To a container or jar with a lid mix together all ingredients. Put on lid then leave in the fridge overnight to thicken.

The morning of

  • Remove from the fride, give it a mix and enjoy! If it's too stiff, add a splash of liquid to loosen.

Notes:

This recipe is inspired on N&T’s peanut butter and jelly overnight oats (but with a few tweaks to balance the different flavours). If you’re an overnight oat lover, check it out!
To substitute ½ pumpkin pie spice try ¼ tsp ground cinnamon, ⅛ tsp ground ginger and nutmeg each, and a teeny pinch of ground clove and allspice each.


Leave a Comment & Rate this Recipe

If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x

5 from 2 votes (1 rating without comment)

Recipe Rating




    1 Comment

  1. 5 stars
    This is such a fantastic idea and a lovely way to celebrate the fall weather – we couldn’t wait to make this. It turned out amazing – now a weekly part of our breakfast ideas.