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Pumpkin pie overnight oats in a glass tumbler topped with yoghurt and chopped walnuts.
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Pumpkin Pie Overnight Oats

Smooth, creamy and with some of those much loved flavours from the classic dessert, these Pumpkin Pie Overnights are the perfect healthy seasonal breakfast to enjoy this fall. Upgraded with chia seeds to provide plant based omega 3's and pumpkin puree, which is a great source of Vitamin A.
Prep Time5 minutes
Set time2 hours
Total Time2 hours 5 minutes
Course: Breakfast
Cuisine: American
Diet: Diabetic, Low Calorie, Low Lactose
Keyword: chia seeds, pumpkin pie, pumpkin recipe
Servings: 4
Calories: 383kcal
Author: Sarah Bell

Equipment

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

To Make Dairy Free
• Choose a dairy free yoghurt, I love using natural unsweetened coconut yoghurt.

Nutrition

Calories: 383kcal | Carbohydrates: 54g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 566mg | Fiber: 8g | Sugar: 19g | Vitamin A: 6864IU | Vitamin C: 11mg | Calcium: 315mg | Iron: 4mg