Pumpkin Pie Overnight Oatmeal

An easy, healthy, absolutely scrumptious breakfast that can be thrown together the night before, and is ready when you are in the morning. This pumpkin pie overnight oatmeal is sure to spice up the most important meal of the day!

Thanksgiving is right around the corner, so I guess it’s a good thing I’m still crazy for pumpkin everything. With all of the pumpkin dessert baking; I’m sure many of you will have plenty of leftover pumpkin puree. You’ll love this easy, yummy breakfast recipe- perfect for not wasting any of that lovely pumpkin deliciousness.

Most mornings, I’m pressed for time and always rushing out the door… who isn’t? This pumpkin pie overnight oatmeal works great as a grab-n-go breakfast that I can enjoy at work and/or my kiddos can eat on the way to school. And oatmeal is always my preferred breakfast because I stay satisfied right up until lunch.

If you’re looking for a breakfast treat, without actually eating pumpkin pie, this oatmeal is your answer! Plus, pumpkin is so good for you- full of alpha-carotene, vitamins C and E, beta-carotene, fiber, potassium, magnesium and pantothenic acid. There’s your excuse to eat your morning pumpkin pie- as if you needed one!

Print

Pumpkin Pie Overnight Oatmeal

Prep Time:

5 mins

Total Time:

4 hrs

 

A quick and easy, no cooking required, make-ahead breakfast with my favorite Fall flavors!

Ingredients

• 1/3 cup old-fashioned rolled oats gluten-free, if needed
• 1/3 cup unsweetened vanilla almond milk any milk works
• 1/3 cup pumpkin puree not pumpkin pie filling
• 1/3 cup plain or vanilla Greek yogurt
• 1/2-1 tablespoon Chia seeds optional, but works well to thicken the oatmeal
• 1/2 teaspoon pumpkin pie spice or cinnamon
• 1/2 teaspoon vanilla or almond extract
• desired sweetener- I used 2 packets Stevia. 2-3 teaspoons honey or maple syrup would work well too.
• optional toppings- raisins craisins, shredded coconut, granola, seeds, nuts, nut butter

Instructions

1. Combine all ingredients, except toppings, in a small bowl or jar with a lid. I love using an almost empty jar of almond butter and the smaller mason jars.
2. Cover and refrigerate overnight, or at least 4 hours.
3. Enjoy cold or gently warmed in the microwave. Sprinkle with desired toppings and additional milk, as desired. I like to take my oatmeal out of the fridge about 10-20 minutes before I'm ready to eat. It's chilled, but not super cold.
4. It works great to make several servings at once, to enjoy throughout the week. Prepared oatmeal cups will keep well for about 5 days in the fridge.

Recipe Notes

Nutrition Facts
User Entered Recipe

1 Serving

Amount Per Serving

Calories 237.8

Total Fat 7.3 g

Saturated Fat 0.5 g

Polyunsaturated Fat 0.8 g

Monounsaturated Fat 1.2 g

Cholesterol 3.3 mg

Sodium 94.9 mg

Potassium 191.5 mg

Total Carbohydrate 32.9 g

Dietary Fiber 10.6 g

Sugars 6.3 g

Protein 15.0 g

Author: Kim

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox! 

Something to think about….

You’re not sick of pumpkin, yet, are you?

What is your favorite Fall breakfast?

Have you ever tried no-cook, overnight oatmeal?

If you’re an overnight oatmeal fan, check out the other overnight oatmeal recipes, on the blog….

Cherry Overnight Oatmeal

Blueberry Banana Overnight Oatmeal