Pumpkin pie overnight oats, a perfect easy breakfast that’s reminiscent of pie but is actually healthy!
Ahh, autumn. Or fall 🍁🍃🍂. What do you call it? The time of year I start getting tired of pumpkin recipes if I haven’t paced myself from the start of the season. Thankfully, this year I’ve only eaten pumpkin things that I know are worth it. These oats are so simple and get prepared the night before. They’re perfectly flavorful and are a healthy breakfast you can feel good about eating!
I love overnight oats because I don’t have to scramble in the morning trying to figure out what to have for breakfast. Even though I’m usually a very predictable breakfast-eater. Protein pancakes, a 1 egg + 3 egg white omelette with ketchup, old fashioned oats and almond milk topped with pecans and cinnamon/brown sugar, or a bowl of our finest cereal purchased from Costco. Sometimes on the weekends I’ll make bacon and regular pancakes, and the boyfriend and I will split a big fruit smoothie. But when I’m feeling festive and in the mood to eat seasonally appropriate foods, I’ll make the overnight oats. If I’ve forgotten to make them overnight, I’ll pop a pumpkin muffin in the microwave and call it a morning. (We all have those days.)
I love making these in mason jars with lids. I simply add all the ingredients, give it a good stir with a spoon (or a brisk shake with the lid on if I’m feeling superbly lazy.) Set it and forget it in the fridge until morning.
With the peanut butter chocolate chip variety of overnight oats, I don’t mind eating them cold. For this overnight oat creation, I preferred it warmed up in the microwave–not sure why, but that’s always an option for you to do. A quick 30 seconds in the microwave will warm up your oats, which is perfect for these fast approaching chillier days.
What’s your favorite quick and easy breakfast?
Pumpkin Pie Overnight Oats
- 1/2 cup old fashioned oats
- 1/4 cup pumpkin puree
- 1/4 cup unsweetened vanilla almond milk
- 1/2 tsp pumpkin pie spice
- 1 tsp sugar or other sweetener (optional, but tastes better with it)
- dash vanilla extract
- 1 tbsp pecans
- maple syrup optional
- Mix all ingredients together in any container with a lid until oats are saturated with the liquid ingredients.
- Leave in refrigerator for 4 hours or (preferably) overnight.
- If desired, remove the lid and heat in 30 second intervals in the microwave until desired warmth is reached.
- Top with pecans and maple syrup if desired.
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