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.
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.
Ingredients in pumpkin pie overnight oats
- Rolled oats: I recommend using rolled oats (gluten free if you want) in order to get the perfect, creamy 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: I like adding chia seeds for a boost of healthy fats and to help firm up the creaminess. 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, but you can also make your own with this tutorial.
- Almond milk: I add some almond milk to get the right consistency, but you can use any milk you’d like.
- Maple syrup: we’re naturally sweetening the pumpkin overnight oats with a bit of pure maple syrup.
- Vanilla extract: for some additional flavor.
- Cozy spices: mix it all up with cinnamon, nutmeg and ground ginger for a true pumpkin pie flavor!
- Optional add-ins: dried cranberries, coconut flakes, pecans, almond or peanut butter, a teaspoon of chocolate chips, a little whipped cream on top!
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! Whoooo hooo!
How to make pumpkin overnight oats
- 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. Once ready to serve feel free to add your favorite toppings and enjoy!
Do you have to cook overnight oats?
Nope! The best part about this pumpkin overnight oats recipe is that there’s no cooking required. When the oats soak in the liquid and spices they create the perfect, creamy texture that’s just like cooked oats.
Can you eat overnight oats warm?
Yep! I typically eat these pumpkin overnight oats cold, but if you prefer your oats warm you can feel free to heat them up in the microwave for a minute or two before eating them. Just be sure to stir after heating them so that the consistency remains the same.
How to store pumpkin overnight oats
These pumpkin pie overnight oats will stay good in the refrigerator in an airtight container or mason jar for up to 5 days. This makes them portable and easy to enjoy on-the-go during busy weekdays. Just be sure to give them a good stir if they’ve been sitting for a couple of days and/or add another splash of almond milk.
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!).
See how to make the pumpkin pie overnight oats
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If you make this pumpkin pie overnight oats recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.
Pumpkin Pie Overnight Oats with Chia
Thick and creamy pumpkin pie overnight oats with chia are the perfect make-ahead breakfast! These healthy pumpkin overnight oats are protein-packed thanks to greek yogurt and naturally sweetened with a bit of pure maple syrup. Top with whatever your heart desires!
- 1/4 cup plain nonfat greek yogurt (or use vanilla!)
- 1/2 cup unsweetened vanilla almond milk (or any milk)
- 1/4 cup pumpkin puree
- 2 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats (gluten free if desired)
- 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.