Pumpkin Pie Overnight Oats
Prep time
Total time
This gluten-free Pumpkin Pie Overnight Oats is like having dessert for breakfast! Creamy oats, crunchy pecan nuts, and packed with pumpkin pie flavors, make this the perfect fall morning treat! Recipe by The Petite Cook
Recipe type: Dessert
Cuisine: British
Serves: 2
  • 100gr /1 cup rolled oats (I use gluten-free oats)
  • 75gr / ⅓ cup pumpkin puree
  • 100ml / 1 cup fresh whole/semi-skimmed milk (I use a2 Milkā„¢)
  • 4 tbsp pecan nuts, chopped
  • 2 tbsp pumpkin pie spice mix
  • 2 or more tbsp maple syrup
  • Toppings:
  • 1 tsp pecan nuts, chopped
  • ½ tsp maple syrup
  • 1 tsp pumpkin seeds, chopped
  1. Whisk together all ingredients in a medium-sized mixing bowl. Divide the mixture between two jars with an air-tight lid.
  2. Close and refrigerate for at least 4 hours, but best overnight.
  3. Top with extra maple syrup and chopped pecans if desired, then serve.
* To make your own pumpkin spice mix, simply mix together the following ingredients:
3 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
½ tsp ground cloves
Recipe by The Petite Cook at https://www.thepetitecook.com/pumpkin-pie-overnight-oats/