Pumpkin Pie Overnight Oats

YES! Another pumpkin recipe. I wasn’t kidding in my last post. But you need these Pumpkin Pie Overnight Oats in your life so I’m hoping you’ll forgive the pumpkin overload.

Overnight oats are one of my favorite breakfast (and snack and lunch) recipes because they check all of the boxes in terms of recipes I enjoy cooking:

• easy to make
• quick to make
• minimal ingredients
• refined sugar-free

These pumpkin pie overnight oats are no exception. Sweetened with only maple syrup, you can also feel free to sub out coconut sugar, honey, or agave to taste. Of course, as with most of my recipes, these overnight oats have nut butter in them! I find nut butters really help keep me satiated and they are filled with all the good fats. For this recipe I used my roasted pecan almond butter (recipe linked) as I feel the pecans go well with the warm pumpkin pie spices.

You’ve also got all these ingredients on hand so they are perfect for meal prep. I’ll oftentimes double this recipe so we have breakfast set for a few days. 

If you’re in need of some pumpkin in your life that:

1. doesn’t require any baking
2. takes less than 10 minutes to put together

make sure to get a head start on your week and prep these pumpkin pie overnight oats!

I would love to hear if you try making these easy, Fall inspired, pumpkin pie overnight oats. Leave a comment, or tag @themindfulhapa or #themindfulhapa so I can see your yummy creations! Have a great week, folks 🙂

Pumpkin Pie Overnight Oats

Prep: 5 minutes minutes

Cook: 6 hours hours

Total: 6 hours hours 5 minutes minutes

Servings: 3 servings

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These oats will have you thinking you're eating dessert for breakfast, but without all the added sugar! Sweetened with only maple syrup, these overnight oats are filled with warm pumpkin pie spices, roasted pecan almond butter, and creamy pumpkin puree.

Ingredients

Oats

• 2 cups unsweetened almond milk (or any other milk of preference)
• 1/2 cup pumpkin puree
• 1/4 cup pecan almond butter (recipe linked in notes, can sub plain pecan or plain almond butter)
• 1 Tbsp pumpkin pie spice
• 3 Tbsp maple syrup
• 1 pinch salt
• 1.5 cups rolled oats

Toppings (optional)

• roasted pecans
• pecan almond butter
• cinnamon

Instructions

• Combine all ingredients except rolled oats in a medium mixing bowl.
• Add rolled oats and stir to combine, making sure all oats are fully soaked/immersed in liquid mixture.
• Transfer oats to mason jars for easy on-the-go breakfasts, or a glass container with an airtight lid.
• Store oats in fridge overnight, or for at least 6 hours.
• Add additional toppings before eating for some different flavors/textures. I added roasted chopped pecans and cinnamon, but kind of regret not adding some extra roasted pecan almond butter drizzle on top!

Notes

*Pecan almond butter recipe can be found here.

*Cook time includes overnight soaking.

Did you make this recipe?

Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!

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