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
0 Comments