Pumpkin Pie Overnight Oats is a healthy, plant-based breakfast made from my homemade pumpkin butter, oat milk, chia and spices, chilled overnight and topped with bananas and nuts / seeds. No cooking required!

Pumpkin pie overnight oats

I’ve been eating overnight oats in a glass for years. They are such a simple breakfast to cook the night before and eat on a busy weekday or bring with you to work. These pumpkin pie overnight oats are the perfect breakfast for fall. To make these oats, I whipped a portion of pumpkin butter (AKA pumpkin heaven on a spoon) and stirred it into my oats along with chia, bananas and nuts. I am obsessed and will enjoy these pumpkin overnight oats all season! You might also love this pumpkin muffin recipe.

Pumpkin pie overnight oats

Are overnight oats healthy?

Yes, these overnight pumpkin pies are healthy. One serving provides a breakfast under 300 calories with ten grams of protein and fiber each.

Can you prepare overnight oats in advance?

Overnight oats are perfect for meal prep as you have to prepare them the night before. They’ll last up to four days in the refrigerator, so make a large amount and enjoy them all week. They are great for those busy weekdays when you are on the go.

How to make overnight oats

  1. Start with pumpkin butter (See my easy homemade recipe.) If you’d prefer to buy it, use a little less as store-bought pumpkin butter has more sugar in it.
  2. Grab a jar or small glass container, like a pyrex with the lid on, and mix up all of the basic ingredients.
  3. Chill overnight.
  4. The next morning, add your toppings (I usually add fresh fruit, nuts, and / or seeds.) And enjoy.

Variations:

  • If you like your oats thicker, use half the milk.
  • Swap pumpkin butter for apple butter.
  • If you want to make these pumpkin overnight oats without chia seeds, use flaxseed instead.
  • Instead of a mason jar, you can use a plastic container – just make sure the container can hold up to two cups.

Ingredients for pumpkin hoppers

Pumpkin oatmeal with bananasPumpkin handlebar with whipped cream and bananas

More breakfast recipes you’ll love:

Pumpkin overnight oats in a glass

269 Calories
10 protein
40.5 carbohydrates
12th Fats

Preparation time: 10 Minutes

Cooking time: 0 Minutes

Fridge time: 8th hours

Total time: 8th hours 10 Minutes

Pumpkin Pie Overnight Oats is a healthy, plant-based breakfast made from my homemade pumpkin butter, oat milk, chia and spices, chilled overnight and topped with bananas and nuts / seeds. No cooking required!

  • 1/4 Cup Organic quick oats *
  • 1/2 Cup unsweetened milk of your choice, I like oat milk
  • 2 tablespoon Pumpkin butter, (use less if bought in store)
  • 1 teaspoon Chia seeds
  • prize cinammon
  • prize Pumpkin Pie Spice

Covering:

  • 1/4 sliced ​​banana, freeze the rest for smoothies
  • prize cinammon
  • prize Pumpkin Pie Spice
  • 1 tablespoon raw shelled pecans, pepitas, walnuts, or any nut
  • Whipped cream or non-dairy cream (optional), to top
  • Combine the oatmeal and 1/2 cup of milk in a glass.

  • Stir in pumpkin butter, chia seeds and spices.

  • Cover the glass, shake and refrigerate overnight.

  • The next morning, take out of the refrigerator and let sit on the counter for 30 minutes to take out the cold (or you can microwave for a few seconds if you’d like).

  • Add the banana, sprinkle with a little cinnamon and pumpkin spice and sprinkle with nuts. Finish with whipped cream if you like. Enjoy!

* For gluten-free, be sure to use gluten-free oats.

Portion: 1jug, Calories: 269kcal, Carbohydrates: 40.5G, Protein: 10G, Fat: 12thG, Saturated fatty acids: 0.5G, Sodium: 165.5mg, Fiber: 10G, Sugar: 16G

Blue Smart Points: 7th

Green smart points: 7th

Purple Smart Points: 4th

Keywords: Pumpkin breakfast, pumpkin oat flakes, pumpkin overnight oats, pumpkin pie overnight oats, pumpkin spice overnight oats

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