A healthy meal prep breakfast but make it fall. These Pumpkin Pie Overnight Oats are completely delicious and everything you need this pumpkin season. Pumpkin puree gives these oats a creamy texture while adding natural sweetness along with the pure maple syrup. Not to mention the health-add from eating vegetables for breakfast, hello fiber! I know that pumpkin sounds like an odd overnight oats flavour but trust me when I tell you that they taste amazing!
I will never not love overnight oats. For a recipe that is so easy to prep, it delivers so much in nutrition and flavour. This recipe has all of those flavours of the classic dessert but made with busy mornings in mind. They will have you feeling full and amazing all morning long, hello stable blood sugar levels!
If you’re looking for more healthy breakfast options or wanting to try out some more overnight oats recipes then you need to try my Applesauce Overnight Oats, Creamy Coffee Overnight Oats or these Pistachio Overnight Oats. Or if you’re looking for more pumpkin recipes then definitely try my Gluten Free Chocolate Chip Pumpkin Bread or Fuss Free Pumpkin Frittata.
Ingredients for Pumpkin Overnight Oats
You really only need a handful of easy-to-find ingredients to make this overnight oats recipe. This recipe is vegan, dairy-free, wheat free and easily nut free. Below is a list of everything you will need to make these pumpkin overnight oats including ingredient notes and possible substitutions. For the ingredient quantities see the recipe card at the bottom of this post.
- pumpkin puree – pumpkin is such a nutritious vegetable, providing loads of fibre, vitamin A, vitamin K, iron and magnesium. It even provides a little protein! Vitamin A is an important nutrient for your immune system, just what you need going into the cooler season. I’ve used homemade pumpkin puree but you can use canned if that is what is available to you.
- soy milk – I’ve used soy milk as a dairy free option. It’s my preferred type of non-dairy milk as it still provides a good amount of protein. You could swap for cashew milk, unsweetened almond milk or regular milk if you are not dairy intolerant.
- pure maple syrup – I love using maple syrup as a natural sweetener as it’s much easier to mix in than honey. You can swap maple syrup for coconut sugar or honey.
- rolled oats – I’ve used old fashioned wheat free rolled oats (in the US these are sold as gluten-free rolled oats). You can also use quick oats if preferred. Don’t use steel cut oats for this recipe as they won’t absorb the amount of liquid required for overnight oats.
- white chia seeds – you can use black chia seeds instead of white, nutritionally they are the same. Sometimes I prefer to use white chia seeds purely just for the look of the final dish. Chia seeds can be substituted for flax seeds or flaxseed meal.
- spices – you will need ground cinnamon, ground nutmeg and ground cloves or swap for pumpkin pie spice.
- vanilla extract
Toppings
I love topping these pumpkin overnight oats with unsweetened coconut yoghurt (for added probiotics) and chopped walnuts but you can top with your favorite toppings like granola, fresh berries, sliced bananas. Or other nuts like chopped pecans or nut butters like almond butter or peanut butter.
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Optional Extras
This recipe provides 13 grams of fibre per serve. If you wanted to make this a higher protein breakfast then you can add a scoop of unsweetened and unflavoured collagen powder or a scoop of protein powder. I would recommend reading my post for Overnight Oats with Protein Powder as there are some tips for choosing the right protein powder for you. Basically, whey protein powder will effect the taste the least but it does make the overnight oats more liquid-y so you need to reduce the amount of milk you are using by about 1/2 cup.
How to Make Pumpkin Pie Overnight Oats
Whip everything up in a bowl and have a yummy breakfast already made for you the next morning (actually it only needs 2 hours to set!).
To make this yummy oatmeal recipe, add the pumpkin puree, soy milk, maple syrup and vanilla extract to a large mixing bowl and whisk to combine. Add the rolled oats, chia seeds and warm spices to the liquid mixture and stir to combine.
Cover the bowl with plastic wrap or foil and place in the fridge to set for at least two hours. After two hours, divide between four jars or glass airtight containers. Top with yoghurt, a dusting of cinnamon and some chopped walnuts, place the lids on and refrigerate for up to 3-4 days.
What to serve with Pumpkin Pie Overnight Oats
Pumpkin Pie Overnight Oats
Equipment
- Whisk
- Glass jars or glass airtight containers
Ingredients
- 2/3 cup pumpkin puree
- 2 cups soy milk
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 2 cups rolled oats
- 2 tablespoons white chia seeds
- ¼ teaspoon ground cinnamon
- Pinch ground nutmeg
- Pinch ground cloves
To serve
- 2/3 cups yoghurt
- ¼ cup walnuts, roughly chopped
- Ground cinnamon, for dusting
Instructions
- To a large bowl add the pumpkin puree, soy milk, maple syrup and vanilla extract. Whisk to combine.
- Add the rolled oats, chia seeds, ground cinnamon, ground nutmeg and ground cloves to the bowl and stir until well combined. Cover and refrigerate for at least 2 hours or until set.
- Divide between four airtight containers or jars. Top with yoghurt, chopped walnuts and cinnamon.
Notes
• Choose a dairy free yoghurt, I love using natural unsweetened coconut yoghurt.
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