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–+ servings

Pumpkin Pie Overnight Oats

Meera
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Print Recipe
Soaking Time 8 hours
Course Breakfast
Cuisine American, Nordic
Servings 2

Equipment

  • Jars or Bowls

Ingredients
  

  • 1 cup rolled oats, GF, Organic if possible
  • ½ cup plain or vanilla Greek or regular yogurt vegan also works
  • ½ cup pumpkin puree not pumpkin pie mix
  • ½ cup almond or other plant milk
  • 2-3 tbsp chia seeds
  • ¾-1 tsp pumpkin pie mix** see notes
  • 1 tbsp maple syrup or other natural sweetener or as needed
  • ½ tsp vanilla extract
  • pinch of salt

Toppings

  • Toasted nuts or seeds
  • Berries or other seasonal fruit
  • extra cinnamon or spice

Instructions
 

  • To a small bowl add almond milk, pumpkin purée, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. Add oats and chia seeds and stir to mix everything well, making sure the oats are immersed and moisturized by the liquid.
  • Divide the oats equally between two mason jars or bowls. Cover with lids and set in the refrigerator overnight (minimum of 4- 6 hours) to soak and hydrate.
  • Once done soaking, add toppings as desired before enjoying.

Notes

  1. If you don’t have pumpkin pie spice you can mix cinnamon, cardamom, nutmeg and ground ginger, about 1/8- ¼ tsp each.
  2. Use pumpkin puree not pumpkin pie mix used for pie filling, they're very different.
  3. Choose any good quality natural sweetener. Maple syrup, honey, dat or coconut syrup works well. Also coconut sugar, jaggery are good. Sweeteners are optional so skip if you're not into it. The porridge tends to be sweet from the milk, pumpkin and plain yogurt.
Keyword Bowl, Breakfast bowls, Fall recipes, Overnight Oats, Pumpkin
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