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:
- doesn’t require any baking
- 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 🙂
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!
Annabelle says
Just rediscovering this in fall and i am absolutely in looooove with this recipe! Thank you so much Casey, keep up the good work! x
Casey Colodny says
So happy that you loved this recipe, it’s been so long since I’ve made it…I need to try it again lol!!! – Casey
Christin says
These pumpkin pie overnight oats look so good! Quick question: in the photos, the pumpkin puree seems to be separate from the oats, but in the recipe, it calls for combining them all at once. Can you help clarify? The photos look stunning by the way!
Casey Colodny says
Hi Christin – thank you so much for your kind words! These photos are so old and I should probably re-shoot this recipe but glad you like them lol!! I added extra pumpkin puree in the photos just for styling purposes – for the actual recipe I mixed it all together 🙂 Hope this helps and let me know if you have any other questions!
– Casey