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.
**This post is sponsored by a2 Milk™. All opinions are my own**
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.
For the milk, I like to use a2 Milk™. This award-winning milk brand produces natural milk without the A1 protein, 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*!
Pumpkin Pie Overnight Oats
- 100 gr rolled oats I use gluten-free oats
- 75 gr pumpkin puree
- 100 ml fresh whole/semi-skimmed milk I use a2 Milk™
- 4 tbsp pecan nuts chopped
- 2 tbsp pumpkin pie spice mix
- 2 tbsp maple syrup
- 1 tsp pecan nuts chopped
- 1/2 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