Pumpkin Pie Overnight Oats

We made it to the first pumpkin recipe of the 2022 season. I first made creamy pumpkin Halwa for dessert/ porrdige back in 2020 and it quickly became one of my absolute favorite breakfast recipes of all time.

I remember making Pumpkin Halwa after returning from my walk in the park ( the pandemic was very active then) and my husband bought 2 large kabocha pumpkins so he didn’t have to stand in line for groceries, (remember those days when we had to line outside for groceries, glad those days are long gone) Anyway that recipe was something my mom would make with carrots and I thought pumpkins would be just as good, and it turned out really beautifully. It was truly the BEST dessert I’ve made with pumpkins. This overnight oat with pumpkin puree is similar to pumpkin pie, packed with warming spices, nutrients and fiber — making them the perfect fall breakfast without weighing you down with sugar. Surprisingly it tastes like a slice of creamy pumpkin pie, thanks to the chia seeds and pumpkin spice mix.

Ingredients in pumpkin pie overnight oats

Overnight oats offer a range of health benefits, rich in soluble and insoluble fiber, vitamin, minerals, complex carbs, protein and with the seasonal flavor of pumpkin spice you’ll look forward to breakfasts. Here’s what you’ll need to make them:

• Rolled oats: rolled oats are best for overnight style porridge in order to get the perfect, creamy texture. Choose organic and or gluten free if possible.
• Greek yogurt: I used organic plain greek yogurt for a boost of protein and creamy texture.
• Chia seeds: I like adding chia or flaxseeds to all my breakfast bowls. They provide a boost of healthy omega 3 rich fats and the high fiber helps keep full longer in addition to help thicken the porridge. We used chia seeds here. Bonus: the fiber in both these seeds are rich in soluble fiber that aids in healthy cholestrol and triglycerides.
• Pumpkin puree: Choose real pumpkin. I buy canned pumpkin puree not pumpkin pie mix, alternatively if you have plain leftover roasted pumpkin toast will work here too.
• Plant milk: I add almond milk, choose use any milk you’d like.
• Natural Sweetener: maple syrup works the best with pumpkin overnight oats. Honey, date or coconut syrup is good too. Or skip altogether if you prefer, I think between the pumpkin, spice, milk, yogurt and fruit topping it is perfectly sweet.
• Vanilla extract: for some dessert flavor.
• Spices: Traditional pumpkin spice mix for authentic pumpkin pie flavor, no compromise! If you don’t have pumpkin pie spice you can mix of cinnamon, cardamom, nutmeg and ground ginger, about 1/8- ¼ tsp each.

How to make pumpkin overnight oats

1. Start by mixing the wet ingredients. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. This ensures even distribution of all the flavors.
2. Add the dry to the wet ones. Stir in oats, chia seeds and spices. Mix really well.
3. Refrigerate Pour the mixture into covered jars or bowls and place in fridge for at least 4 hours or overnight to hydrated, soften and plump up.
4. Enjoy Once done soaking, serve with your favorite toppings and enjoy!