My day starts off by waking up at 5:30am. I used to dread the early mornings but these days I find myself rather enjoying peeling the covers off, sleepily grinding coffee beans and making a pot, feeding the cat and heading out the door for my workout.
The schedule keeps me motivated and encourages me to go to bed at a decent hour (most of the time anyway). I’ve also found that I enjoy having the rest of my day free to work without the anticipation of exercising later. Occasionally I do sleep in until around 7am, but it’s becoming more rare.
After I get home from my workouts, I crave my breakfast so it’s a lot easier to have it prepped then to make it. I’m not lying when I say I start thinking about breakfast before I go to bed. It’s my favorite meal of the day and I love switching it up with eggs, smoothies and of course, my beloved oatmeal.
Because Fall is slowly starting to creep onto our calendars, I wanted to bring you my first pumpkin recipe of the season in partnership with my friends at Better Oats! I hope it’s not too early to shove all pumpkin-related things in your face, but if you’re anything like me, then you know it’s never too early for pumpkin.
These pumpkin overnight oats were in the fridge waiting for me to devour after I got home from a sweaty, ass-kicking workout which included too many box jumps and squats for my liking. As soon as I got in the door I whipped open the fridge, topped the pumpkin overnight oats with toasted pecans, gave it a good stir, and dug in! Whoa, this tastes just like a slice of heavenly creamy pumpkin pie. For breakfast!
A little about this recipe:
Organic Better Oats: I used Organic Old Fashioned Better Oats in this recipe. They also make oatmeal packets, which make it convenient to take on the go. I used to eat them all the time in college and they’ve been a staple in my cupboard for a longgggg time. I’m pretty sure their steel-cut oats would also work, but just result in a chewier, less thick texture.
Greek yogurt: I used organic plain greek yogurt for a little boost of protein and to keep the oats creamy. Trust me, the yogurt is necessary. If you’re dairy free, try using a coconut or almond milk yogurt.
Chia seeds: These help firm up the creaminess and keep the mixture thick. If you’re not into chia seeds, you could try flaxseed meal (ground up flaxseeds).
Pumpkin puree: Please don’t use pumpkin pie mix! Opt for real pumpkin here. I buy canned pumpkin because of its convenience
Optional add-ins: dried cranberries, coconut flakes, pecans, almond or peanut butter, a teaspoon of chocolate chips, a little whipped cream on top! Make it
One last thing! If you’re into meal prep like me, here’s a tip: Make a few jars on Sunday night and keep them covered in the fridge for up to a week. Nosh on them when you don’t have any time to cook in the mornings, take them to work to enjoy or just eat them for dessert (and top with a little whip!).
Either way, you’re going to love these healthy pumpkin overnight oats! If you make them or any other recipe from AK be sure to tag #ambitiouskitchen on Instagram so I can see your photo! xo.
Check out the how-to video here:
- Serves: 1
- Serving size: 1 serving
- Calories: 274
- Fat: 6.5g
- Carbohydrates: 42g
- Sugar: 9.7g
- Fiber: 10.3g
- Protein: 14g
- 1/4 cup plain nonfat greek yogurt (or use vanilla!)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup pumpkin puree
- 2 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup BetterOats Old-Fashioned Oats
- 2 teaspoons chia seeds
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. Stir in oats, chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
This post is in partnership with Better Oats. Thanks for supporting AK and the brands that help make this site possible!