This Pumpkin Pie Overnight Oats is like having dessert for breakfast! Creamy oats, crunchy pecan nuts, and packed with pumpkin pie flavours, make this the perfect fall morning treat!

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.

What are Overnight Oats?

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.

Pumpkin Pie Overnight Oats Ingredients

This overnight oats 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
• pumpkin spice mix
• 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.

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*!

Recipe

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Pumpkin Pie Overnight Oats

5 from 1 vote

By Andrea Soranidis

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 2

Course: Dessert

Cuisine: British

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This gluten-free Pumpkin Pie Overnight Oats is like having dessert for breakfast! Creamy oats, crunchy pecan nuts, and packed with pumpkin pie flavour.

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Ingredients

1x2x3x

• 100 g rolled oats, I use gluten-free oats
• 75 g pumpkin puree
• 100 ml fresh whole/semi-skimmed milk
• 4 tablespoon pecan nuts, chopped
• 2 tablespoon pumpkin pie spice mix
• 2 tablespoon maple syrup
• Toppings:
• 1 teaspoon pecan nuts, chopped
• ½ teaspoon maple syrup
• 1 teaspoon pumpkin seeds, chopped

Instructions

• 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.

Notes

* To make your own pumpkin spice mix, simply mix together the following ingredients:
3 tablespoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves

Helpful Info for All Recipes

• I use extra-virgin olive oil in my recipes unless stated otherwise.
• For canned tomatoes, San Marzano are the best ones to look for.
• Whenever possible, go for bronze-cut pasta made in Italy. Gragnano pasta is my favorite.
• 160°C (320°F) with the oven fan on is the same as 180°C (350°F) without it.
• I test all my baking recipes in grams for accuracy, but US amounts are also provided.
• Nutrition info is an estimate from an online nutrition calculator, not a substitute for a professional nutritionist’s advice.
• Want more? Browse the Recipe Index or my cookbooks.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!