This 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!
Overnight oats are a no-cook method of making oatmeal. Instead of cooking your oats with liquid on the stove or in the microwave, you mix rolled oats with the liquid and other mix-ins, and let it rest in the fridge overnight.
In the morning, you have a creamy, pudding-like porridge ready to be devoured. You can eat it at room temperature, or pop the jar in the microwave and heat it for 30 seconds, for a warm comforting brekkie.
This Pumpkin Pie Overnight Oats has quickly become a household favorite. It’s crunchy, creamy, slightly spiced, and it makes a perfect grab-and-go breakfast for busy mornings. It’s simple to make and loaded with healthy goodness. Best of all, it takes just 5 min prep. Easy-peasy and SO yum.The recipe is super easy, requiring only 6 ingredients: rolled oats (if you’re gluten intolerant make sure to use certified gluten-free oats), fresh milk, pecan nuts, fresh (or canned) pumpkin puree, and pumpkin spice mix. All sweetened up with pure maple syrup.
Basically, all the flavours of pumpkin pie packed in a healthy breakfast!I’m a huge fan of pumpkin, so when is in season I like to make a few batches of fresh pumpkin puree every week, and use it for all all kind of savoury and sweet pumpkin recipes. If you make your own pumpkin puree, make sure to freeze a few portions, so that you can have it at hand for quick recipes such as this Pumpkin Pie Overnight Oats.For the milk, I like to use a2 Milk™. This award-winning milk brand produces natural milk without the A1 protein, which is the one that causes many health issues to people who are dairy intolerant, so it’s suitable for sensible tummies!If you’re a pumpkin spice lover, you’ll love this Pumpkin Pie Overnight Oats! But this recipe works also good as a base, so you can put together your favorite ingredients. Mix in whatever fruit, seeds, spices or sweetener you like, and enjoy a healthy different version every day of the week.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
- 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 Milk™)
- 4 tbsp pecan nuts, chopped
- 2 tbsp pumpkin pie spice mix
- 2 or more tbsp maple syrup
- 1 tsp pecan nuts, chopped
- ½ tsp maple syrup
- 1 tsp pumpkin seeds, chopped
- Whisk together all ingredients in a medium-sized mixing bowl. Divide the mixture between two jars with an air-tight lid.
- Close and refrigerate for at least 4 hours, but best overnight.
- Top with extra maple syrup and chopped pecans if desired, then serve.
3 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves