pumpkin overnight oats

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!

Pumpkin Pie Overnight Oats with Chia

plain nonfat greek yogurt (or use vanilla!)

vanilla almond milk (or any milk)

pumpkin puree

maple syrup

vanilla extract

rolled oats (gluten free if desired)

chia seeds

cinnamon

nutmeg

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.

Celebrate the flavors of fall with Pumpkin Overnight Oats! Packed with comforting spices, this oatmeal tastes like you&#x27;re eating pumpkin pie for breakfast.

Healthy Pumpkin Overnight Oats Recipe

plain Greek yogurt

(heaping) rolled oats

milk

chia seeds flax meal

salt

honey

cloves

Whisk together all ingredients in a medium-sized mixing...

Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.

Close and refrigerate for at least 4 hours,...

Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

Pumpkin Overnight Oats in a Jar

organic quick oats*

pumpkin butter ((use less if store bought))

tsp chia seeds

pumpkin pie spice

banana (freeze the rest

tbsp raw hulled pecans, pepitas, walnuts (or any nut)

whipped cream or dairy free cream (optional) (for topping)

Combine the oats and 1/2 cup of the milk in a jar.

Stir in the pumpkin butter, chia seeds and spices.

Cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).

Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!

The creamy, delicious flavors of pumpkin pie infused into wholesome overnight oats. Naturally sweet, subtly spiced, fiber-rich, and SO delicious!

Pumpkin Pie Overnight Oats

almond milk

pumpkin purée ((unsweetened))

Tbsp creamy unsalted almond butter ((or cashew butter))

Tbsp chia seeds

½ Tbsp maple syrup

- 1 ¼ tsp pumpkin pie spice

tsp vanilla extract

rolled oats ((certified gluten-free as needed))

pecans,

tsp pumpkin pie spice

OATS: To a small bowl add almond milk, pumpkin purée, almond butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. Add oats and stir a few more times.

Get two small mason jars or small bowls with lids, and divide the oats equally between them. Then press the oats down with a spoon to ensure all oats have been moistened and are immersed in liquid. Cover securely with lids or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.

CANDIED PECANS: Add roughly chopped pecans to a nonstick skillet over medium-low heat and toast them, stirring occasionally, for about 3 minutes. You should be able to smell the pecans slightly when they’ve gotten toasty! Turn the heat down to low, add the maple syrup, and mix quickly to evenly coat the pecans. Spread them out so they are not in any large clumps, then add the pumpkin pie spice and mix once more. Remove from heat and let cool completely. Store in an airtight container.

The next day, open your oats and top with the candied pecans and coconut yogurt. Enjoy!

Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

https://www.youtube.com/watch?v=931TiwtMwmU

The creamy, delicious flavors of pumpkin pie infused into wholesome overnight oats. Naturally sweet, subtly spiced, fiber-rich, and SO delicious!

Full Recipe: https://minimalistbaker.com/pumpkin-pie-overnight-oats/
 
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Pumpkin Pie Overnight Oats | Minimalist Baker Recipes

Pumpkin Overnight Oats. Easy, healthy steel cut oats, made in the slow cooker while you sleep! With pumpkin, cinnamon, and maple syrup.

Pumpkin Overnight Oats

steel cut oats

water

milk (any kind you

(15 ounces) pumpkin puree

maple syrup (plus additional for topping*)

flaxseed meal

ground nutmeg

For serving: chopped toasted pecans

Stir

Place all of the ingredients, except for the toppings, in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, pumpkin, maple syrup, flaxseed meal, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.

Cook

Cover and cook on low for 7 hours (overnight) or on high for 3 1/2 to 4 hours**, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients, scraping the oats off the bottom and away from the sides. Enjoy warm with desired toppings.

This super easy recipe tastes like a slice of pumpkin pie straight from the Thanksgiving table! It’s easily doubled, tripled, or even quadrupled to serve more. The oats will keep for at least 4 days if stored in an airtight container in the refrigerator. (They&#39;re great for meal prepping!)

Healthy Pumpkin Pie Protein Overnight Oats

(120 grams) plain nonfat Greek yogurt

(122 grams) pumpkin purée

(25 grams) old-fashioned oats

tbsp (12 grams) Truvia

¼ tsp ground cinnamon ((see Notes!))

Add all of the ingredients to a mason jar or plastic container with a tight-fitting lid, and stir until thoroughly combined. Cover and refrigerate for 8 hours or overnight. Serve cold.

Creamy, naturally sweetened pumpkin spice overnight oats that are also vegan and gluten-free (as long as you use plant-based milk and gluten-free oats!). It’s a quick and easy breakfast (or snack) to prepare during weekend meal prep for the week ahead.

Pumpkin Spice Overnight Oats (No Yogurt)

(180 milliliters) milk (of choice, see note below)

¼ cup (60 grams) unsweetened pumpkin puree

(75 grams) rolled oats

hemp hearts

flax seeds

pumpkin pie spice (see note below)

Mix wet ingredients.

Add milk, pumpkin puree, and maple syrup to a small bowl or measuring cup and mix well until everything has combined. Set aside.

Mix dry ingredients.

Add rolled oats, hemp hearts, ground flax seeds, and pumpkin pie spice to a medium-sized mason jar or a small container with a lid and mix.

Combine wet and dry ingredients.

Pour the wet ingredients into the dry ingredients and mix well until there are no dry ingredients left.

Refrigerate.

Place the jar in the refrigerator for at least 6 hours or up to four days.

Serve.

Serve plain or with the toppings of your choice.

Pumpkin pie for breakfast? With these simple Pumpkin Pie Overnight Oats, a touch of cinnamon and pumpkin spice mixed with hearty oats and real pumpkin will make fall mornings extra cozy!

c rolled oats (regular or gluten free)

c vanilla unsweetened almond milk (or milk of choice)

T pumpkin purée

maple

tsp pumpkin spice

sea salt

pecans

Combine all ingredients in a bowl or jar that can be sealed.

Stir well to combine. Chill in the refrigerator overnight or at least for 4 hours.

Eat these warmed up or cold if you are on the go!

These Pumpkin Overnight Oats are a healthy make-ahead breakfast with all the classic flavors of a delicious pumpkin pie. Made with pure pumpkin, cozy spices, hearty old fashioned oats with maple syrup and perfect for fall mornings. Gluten-free, refined-sugar free, dairy-free and vegan friendly.

gluten-free rolled oats

almond milk milk

dairy-free thick Greek-style yogurt

Tbsp pumpkin

Tbsps maple syrup (, (or preferred liquid sweetener))

Dairy-free Greek yogurt

Pecans, roughly chopped,

In a large bowl, add the almond milk, yogurt, pumpkin puree, maple syrup and vanilla and mix until well combined.

Stir in the oats, chia seeds, pumpkin pie spice and cinnamon. If you like your oatmeal creamier, you can add more milk and less if you like them on the chunkier side. Taste and add more maple syrup if you want it sweeter.

Pour into a glass jar(s) or container(s) and place in the fridge for at least 6 hours or overnight. Enjoy cold or heat up in the microwave or stove-top.

Top with a dollop of vegan yogurt or whipped coconut cream, and sprinkle on some pecans and a shake of cinnamon or pumpkin pie spice before serving. 

My family makes this on repeat! Thank you!

https://www.youtube.com/watch?v=vNPr5BnIy7k

These Pumpkin Overnight Oats are a healthy make-ahead breakfast with all the classic flavors of a delicious pumpkin pie. Made with pure pumpkin, cozy spices, hearty old fashioned oat with maple syrup and perfect for fall mornings. Gluten-free, refined-sugar free, dairy-free and vegan friendly.

Get The Full Recipe Here,
https://lifemadesweeter.com/pumpkin-overnight-oats/

Ingredients

1/2 cup rolled oats gluten free as needed
2/3 - 3/4 cup almond milk or your favorite milk for a non-vegan version - you can add half milk and half Greek yogurt for creaminess as well
2 teaspoons chia seeds
1/2 Tbsp maple syrup
1 Tbsp pure pumpkin puree canned or fresh
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 tbsp pecans chopped
1 teaspoon pepitas (pumpkin seeds) plus more for topping
1 teaspoon ground cranberries plus more for topping


Instructions

1. Add oats, milk and chia seeds together in a mason jar, resealable container or a bowl. (If you like your oatmeal more creamier, you can add more milk and less if you like them on the chunkier side - you can also add an extra 2 tablespoons yogurt (dairy free if needed) to make them creamier).

2. Stir in maple syrup, pumpkin, pumpkin pie spice, cinnamon, pecans, pepitas and cranberries.

3. Shake jar or mix and combine with a spoon. Seal and chill in fridge for at least 4 hours or overnight.

4. Enjoy cold or heat up in the microwave or stove-top.

5. Serve with more milk as desired and top with more pepitas and cranberries before serving, if desired.


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#glutenfree #refinedsugarfree #vegan

Delicious meal prep breakfast recipe that helps you optimize your mornings.

soy milk (or plant-based milk of choice)

plant-based yogurt

oats

tbsp chia seeds

graham crackers (crushed)

whipped cream (or vegan yogurt)

Combine all ingredients in a blender until smooth. Pour into 3 separate containers, and store overnight to thicken. 

When ready to serve, top with graham cracker crumbs and vegan whipped cream or yogurt, as desired.

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