Start your fall mornings with the taste of pumpkin pie overnight oats with this easy make-ahead breakfast topped with dried cranberries, pepitas and pecans.
If you are a fan of hot oatmeal, you will love pumpkin pie overnight oats.
Full of fiber, gluten-free, sugar-free and healthy, this simple breakfast can be prepped the night before.
The great thing about this recipe is how versatile it is. If it’s fall, spoon a scoop of pumpkin purée and top with your favorite nuts.
Summertime is the perfect time to top your overnight oats with fresh berries, juicy peaches, or bananas.
If you have five, minutes the possibilities are endless.
For this recipe I grabbed a bag of mixed cranberries, glazed pecans and pepitas from Costco that I typically reserved for salads.
It’s the perfect combination of fall nuts, seeds and dried fruit.
What are overnight oats?
It’s a simple mixture of rolled raw old fashioned oats, a liquid of your choice and a sweetener.
Have you tried it?
You should. While this breakfast is typically served cold, overnight oats can be easily warmed up in the morning if that is your preference.
Do pumpkin pie overnight oats really need to sit overnight?
No, four hours is all you need but overnight is ideal. That gives your oats a chance to soak up the add-ins.
How to make pumpkin pie overnight oats
Use old fashioned oats and soak them overnight.
Choose milk, almond milk, Greek yogurt, coconut milk or a combination.
Add in chopped fresh fruit, nut butters, dried fruit, Chia or flax seeds, chocolate chips or nuts.
Sweeten your overnight oats using honey, maple syrup, coconut sugar, stevia, white or brown sugar.
Toss in a scoop of chocolate protein powder for a boost of protein.
What is your favorite flavor overnight oats? Tell me in the comments below.
Try these other breakfast ideas:
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Pumpkin Pie Overnight Oats
- 1 cup oats, old-fashioned
- 3/4 cup milk, any kind
- 1/2 cup pumpkin purée
- 2 tablespoons maple syrup
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1 teaspoon pepitas
- 1 teaspoon dried cranberries
- 1 teaspoon pecans
- In a small bowl mix together the oats, milk, pumpkin purée, maple syrup and spices.
- Spoon into mason jars or small bowls and refrigerate overnight. Top each jar with cranberries, pecans and pumpkin seeds.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
What You’ll Need for this recipe