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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

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17 Responses so far.

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

    Response from Katie @ Produce on Parade
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  2. Haha this is perfect for me because I’m obsessed with pumpkin right now. I can’t get enough of it!

    Response from Jojo @ RunFastEatLots
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  3. what can you use to replace the chi seeds?

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

    Response from Caroline @ chocolate & carrots
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  5. Not wanting to use maple syrup, used 1/2 TBS of coconut palm sugar – which won’t raise blood sugar.

    Response from merrill
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  6. 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.

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

    Response from Jan @ Sprouts n Squats
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  8. Can you heat them up if you want?

    Response from LaNeshe (Nesheaholic.com)
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  9. Do you have the nutrition breakdown for this? Thanks.

    Response from Karen
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  10. 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!

    Response from Annika
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  11. 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!

    Response from Lydia
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  12. 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!!

    Response from Elizabeth
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  13. Hello in my country do not sell
    I can use homemade mashed pumpkin for this recipe?

    Greetings from chile

    Response from Jocelyne
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    • 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!

      Response from Catherine
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  14. can we use instant oats for this??

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

    Response from Aimee B
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  16. 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.

    Response from Zinnia
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