October 4, 2016
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These Pumpkin Pie Overnight Oats make a hearty, delicious breakfast that tastes like a treat, and you can prep ahead.
With pumpkin spice season in full swing, I get in the mood to stir pumpkin pureé and pumpkin spice into all my favorite fall breakfasts, especially overnight oats!
Pumpkin Pie Overnight Oats
Oats are a breakfast staple and super versatile for all sorts of breakfasts like baked oatmeal, smoothies, and my personal favorite- overnights oats.
All you have to do is stir pumpkin pureé, cinnamon, pecans, and a drizzle of maple syrup into the oat base, and it’s the perfect fall addition to your morning meal.
It’s also an easy meal prep recipe that’s convenient to make ahead of time and stow away in the fridge for quick breakfasts throughout the week.
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How to Make Pumpkin Pie Overnight Oats
Overnight oats practically “cook” themselves. Just stir the right ratio of oats, liquid, toppings, and refrigerate until the next morning. Here’s what to do:
- Stir
Combine the oats, pumpkin pureé, maple syrup, cinnamon, cloves, and nutmeg. Add the milk and stir to combine. - Chill
Refrigerate the large bowl or jars for 4 hours or overnight. - Enjoy
Divide the overnight oats between 4 bowls and warm-up if desired serve chilled. It’s delicious either way!
This recipe calls for only ½ cup of pumpkin pureé, so it’s perfect when you need something to make with canned pumpkin leftovers from another recipe.
Check out the video below to see how to make more overnight oat recipes like bananas foster, apple pie, and strawberry!
More Pumpkin Recipes
Can’t stop craving pumpkin spice? I’ve got you covered with more breakfasts and dessert ideas you’re family will love. Not sure what to try first, I recommend the cookie dough dip- it’s out of this world!
Pumpkin Pie Overnight Oats
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 cups milk or non-dairy alternative
Instructions
- In a large bowl, combine the oats, pumpkin pureé, maple syrup, cinnamon, cloves, and nutmeg. Add the milk and stir to combine. Refrigerate for 4 hours or overnight.
- In the morning, stir to combine. Divide between 4 bowls and warm-up if desired or enjoy cold.
Leigh
Have made this several times now. I heat up a portion in the microwave for breakfast and it lasts me several days. Always delicious, thank you!
Kimmy
yummy! It’s like pie for breakfast!
dana
can i use instant oats in place of old fashioned? i have never had overnight oats. are they meant to eat cold?
Emilie Hebert
Yes you can! And you can enjoy them cold straight out the fridge, or warm them up a little in the microwave if you prefer that.