These Pumpkin Pie Overnight Oats are the perfect quick and easy make-ahead fall breakfast. Creamy oats are combined with pumpkin, warm fall spices, maple syrup, and vanilla. YUM!
I LOVE pumpkin pie, so I’m kicking off pumpkin season with a breakfast recipe because why not have the deliciousness of pumpkin pie for breakfast? Okay, it’s not actually pumpkin pie for breakfast, but these overnight oats have all the wonderful flavors of pumpkin pie stirred right in!
If you like oatmeal but have never tried overnight oats, now is the time! There’s no cooking required. All you need is about 5 minutes (probably less) to mix everything together, and then you just let them sit in the refrigerator overnight. I recommend at least 8 hours so the oats get nice and soft and super creamy. Done!
In the morning when you’re ready to eat your oats, you can eat them as is or you can add some mix-ins (fruit, nuts, etc.). For these Pumpkin Pie Overnight Oats, I usually enjoy them just as they are, but sometimes I add some chopped pecans or walnuts, a dollop of whipped cream, and a sprinkle of nutmeg. Like this…
SOOO YUMMY!!!
INGREDIENTS YOU NEED:
- Oats (old-fashioned rolled oats)
- Vanilla yogurt
- Unsweetened almond milk (or the milk of your choice)
- Salt
- Maple syrup
- Vanilla extract
- Canned pumpkin
- Pumpkin Pie Spice
HERE’S A QUICK LOOK AT HOW TO MAKE PUMPKIN PIE OVERNIGHT OATS:
This recipe is for one serving of oats. I love using jars for individual servings because it’s quick and easy, and I don’t have to dirty another dish in the morning because I can eat my oats right out of the jar. I can even grab it and go if I’m in a hurry.
If you’re into meal prepping, these overnight oats will last in the refrigerator for up to 5 days (they will get softer the longer they sit), so you can even make a big batch on Sunday to enjoy all week long! Use a large bowl and scoop some out each day – or you can put each individual serving into a jar or small container.
Overnight oats are usually eaten cold. I love them this way because they’re really delicious, and it’s a change from regular hot oatmeal. If cold oats just aren’t your thing, by all means, go ahead and heat them up!
TIPS AND TIDBITS:
- I only use regular old-fashioned rolled oats when making overnight oats because they have the best texture. Steel-cut oats can be way too chewy or even a little crunchy if you don’t let them sit long enough, and quick-cooking oats tend to get really mushy.
- Don’t use pumpkin pie filling (those cans can look deceptively similar). You just want plain canned pumpkin.
- I use unsweetened almond milk to keep the calorie count down, but you can use any milk you like – dairy or non-dairy. Don’t use water, though, because you will just end up really disappointed. You want creamy oats. Water won’t give you that.
- Speaking of creamy, I always add yogurt to my overnight oats to up the creaminess factor even more! I generally like to use vanilla for the extra flavor and sweetness (try my Easy Instant Pot Vanilla Yogurt for a real treat!), but you can use plain or whatever flavor you’d like.
- I use maple syrup to sweeten my oats. I like them sweet, so I use 2 tablespoons. Use more or less to suit your tastes. You could also swap out the maple syrup for your favorite sweetener.
If you want to make some variations on these overnight oats, start with the base recipe, which is the oats, yogurt, almond milk, salt, and vanilla. Then flavor and sweeten them however you’d like and let them sit overnight. Add mix-ins in the morning. So many possibilities!
I hope you try this recipe for Pumpkin Pie Overnight Oats and love it as much as I do. Thanks for visiting today!
Pumpkin Pie Overnight Oats
Ingredients
- ½ cup old-fashioned rolled oats
- ¼ cup vanilla yogurt
- ½ cup unsweetened almond milk
- pinch salt
- 2 tablespoons maple syrup, add more or less to taste
- ½ teaspoon vanilla extract
- 2 tablespoons canned pumpkin
- ½ teaspoon pumpkin pie spice
Instructions
- Place all ingredients in a jar (I use a pint jar because it gives you room to stir everything together). Stir until well combined.
- Cover and refrigerate overnight (I recommend at least 8 hours).
- Add any desired mix-ins (sometimes I add pecans or walnuts and top it with a little whipped cream and a sprinkle of nutmeg). Stir and enjoy!
Notes
- The almond milk can be replaced with your favorite milk (dairy or non-dairy).
- The maple syrup can be replaced with the sweetener of your choice.
- Overnight oats will last in the refrigerator for up to 5 days (the will get softer the longer they sit).
- Estimated calorie count does not include any mix-ins or toppings.
- If you want to make some variations on these overnight oats, start with the base recipe, which is just the oats, yogurt, almond milk and salt. Then flavor and sweeten them however you’d like and let them sit overnight. Add mix-ins in the morning.
If you made this or any of my other recipes, take a photo and tag @nowcookthis on Instagram and hashtag it #nowcookthisrecipes.
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