Pumpkin Pie Overnight Oats

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Ahhhh tis the season of pumpkin and spices!
My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to ONOs, just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amidst the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

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Pumpkin Pie Overnight Oats
Serves 1

1/2 cup unsweetened soy milk
1/4 cup rolled oats
1/4 cup canned pumpkin
1 Tbsp chia seeds
1/2 Tbsp pure maple syrup
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp ginger, and 1/8 tsp nutmeg)

Combine all ingredients in a jar and mix until fully combined. Place in the refrigerator overnight and enjoy in the morning with a spoon!
Note: Don’t like soy milk? You can use 1/2 cup of any milk of your choice! Nonfat dairy milk and unsweetened almond milk are great too.

The Rabbit Food Pyramid Breakdown
Produce: pumpkin
Whole Grain: rolled oats
Protein: soy milk
Plant Based Fat: chia seeds

19 Comments on Pumpkin Pie Overnight Oats

  1. Katie @ Produce on Parade
    October 25, 2013 at 12:47 pm (1 year ago)

    Yum! I’ve made overnight oats similar to this. So yummy! Thanks for sharing ;)

    Reply
  2. Jojo @ RunFastEatLots
    October 25, 2013 at 2:54 pm (1 year ago)

    Haha this is perfect for me because I’m obsessed with pumpkin right now. I can’t get enough of it!

    Reply
  3. kourtney
    October 25, 2013 at 3:05 pm (1 year ago)

    what can you use to replace the chi seeds?

    Reply
  4. Caroline @ chocolate & carrots
    October 25, 2013 at 5:35 pm (1 year ago)

    This is brilliant Catherine! I’ve made overnight oats once before but never thought to make it pumpkin flavored. Love it! :D

    Reply
  5. merrill
    October 25, 2013 at 8:44 pm (1 year ago)

    Not wanting to use maple syrup, used 1/2 TBS of coconut palm sugar – which won’t raise blood sugar.

    Reply
  6. MacKenzie
    October 26, 2013 at 7:24 am (1 year ago)

    Made this recipe for breakfast before class today. It was my first time ever having overnight oats…and I’m a total convert now! I think will be a new breakfast staple on busy mornings.

    Reply
  7. Jan @ Sprouts n Squats
    October 26, 2013 at 4:39 pm (1 year ago)

    I wish we had canned pumpkin here in Australia. That looks and sounds so delicious!!

    Reply
  8. Karen
    November 3, 2013 at 7:36 pm (1 year ago)

    Do you have the nutrition breakdown for this? Thanks.

    Reply
  9. Annika
    November 13, 2013 at 12:05 pm (1 year ago)

    This looks so tasty! Do you happen to have a list of cooking blogs you normally go to for ideas? I’m looking for more dinner-e ideas. :)

    ps the mushroom pizza was delicious!

    Reply
  10. Lydia
    November 27, 2013 at 5:06 pm (1 year ago)

    Made this last night for my Thanksgiving day breakfast – turned out amaaazing!! I live in Japan and they don’t sell canned pumpkin here. So I just smashed up some fresh from the store! I also added some chai spice to give it an extra kick. Thanks so much for the recipe!

    Reply
  11. Elizabeth
    January 14, 2014 at 5:30 am (11 months ago)

    Eating this right now and its amazing!!! I used canned pumpkin pie mix instead tho which is already sweetened so you don’t have to added the spice or syrup and it turned out great too!!

    Reply
  12. Jocelyne
    June 9, 2014 at 8:18 am (6 months ago)

    Hello in my country do not sell
    I can use homemade mashed pumpkin for this recipe?

    Greetings from chile

    Reply
    • Catherine
      June 9, 2014 at 1:29 pm (6 months ago)

      Hi Jocelyne! You can definitely use mashed pumpkin! I have another reader from a different country that did this :) You can put the pumpkin in a blender with the liquids and spices to get it all blended perfectly and then add the other ingredients!

      Reply
  13. rose
    September 9, 2014 at 9:50 am (3 months ago)

    can we use instant oats for this??

    Reply
  14. Aimee B
    September 11, 2014 at 4:36 pm (3 months ago)

    Do you heat these up in the morning? Or do you eat them cold? Also, how does the nutrtion break down? Thanks!!

    Reply
  15. Zinnia
    September 19, 2014 at 12:47 pm (3 months ago)

    I made this recipe last night after my workout. It’s so quick and easy and what a yummy treat for for breakfast the next day. If you enjoy pumpkin and oats you’ll love this too.

    Reply
  16. emily
    October 22, 2014 at 4:40 pm (2 months ago)

    this is a GREAT recipe! I don’t like my oats quite as runny, but not too thick so i added a tablespoon more of oats. PERFECT consistency. Ill also add that this does work with quick oats! :)

    Reply
  17. Jackie
    November 4, 2014 at 6:36 am (2 months ago)

    This is AWESOME. I couldn’t have been more pleased with the outcome. I’m considering this as a light dessert, as the consistency is similar to a rice pudding. Thanks for the recipe!

    Reply

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