Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!
Pumpkin Pie Overnight Oats
I’ve been eating overnight oats in a jar for years, it’s perfect to make the night before and eat on a busy weekday or even to bring to work. A few weeks ago someone emailed me about making a pumpkin version. So I thought it would be perfect for the Fall.
Overnight oats are perfect for meal prep because you have to make the the night before. They will last for up to 4 days in the refrigerator, so make a batch and enjoy them all week! Great for those busy weekdays and perfect if you’re on the run.
Last week I whipped up a batch up pumpkin butter (aka- pumpkin heaven on a spoon) and I stirred it into my oats along with chia, bananas and nuts and it was delightful! I’m obsessed and will be enjoying this all season!
How To Make Overnight Oats
- Start with pumpkin butter (See my easy homemade recipe)
- If you prefer to buy pumpkin butter, use a bit less as store bought has more sugar.
- Grab a jar or small glass container like a pyrex with a fitted lid and mix all the base ingredients.
- Refrigerate overnight.
- Next morning, add your toppings (I usually add fresh fruit, nuts and/or seeds) and enjoy.
Pumpkin Overnight Oats in a Jar
Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!
- 1/4 cup organic quick oats*
- 1/2 cup unsweetened milk of choice, I like oat milk
- 2 tbsp pumpkin butter, (use less if store bought)
- 1 tsp chia seeds
- pinch cinnamon
- pinch pumpkin pie spice
Topping:
- 1/4 sliced banana, freeze the rest for smoothies
- pinch cinnamon
- pinch pumpkin pie spice
- 1 tbsp raw hulled pecans, pepitas, walnuts, or any nut
- whipped cream or dairy free cream (optional), for topping
Combine the oats and 1/2 cup of the milk in a jar.
Stir in the pumpkin butter, chia seeds and spices.
Cover jar, shake and refrigerate overnight.
The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).
Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!
*For gluten-free be sure to use gluten free oats.
Serving: 1jar, Calories: 269kcal, Carbohydrates: 40.5g, Protein: 10g, Fat: 12g, Saturated Fat: 0.5g, Sodium: 165.5mg, Fiber: 10g, Sugar: 16g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 4
Keywords: pumpkin breakfast, pumpkin oatmeal, pumpkin overnight oats, pumpkin pie overnight oats, pumpkin spice overnight oats
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