Last updated on September 19th, 2019 at 06:36 pm
If you pumpkin pie, or anything pumpkin spiced, then you will LOVE this. All the flavour of pumpkin pie in a healthy, fast, easy and vegan breakfast. These Pumpkin Overnight Oats are made the night before, so they are perfect for a busy morning getting the kids ready for school or can be eaten on the commute to work. However and whenever you eat them, they are our little way of saying hello to our favourite season.
Pumpkin Overnight Oats
As soon as the leaves start falling, we can start getting excited about all things pumpkin, right? We always make sure that we have a few cans of pumpkin puree in the cupboard to make pumpkin spiced desserts or breakfasts, as they are just super cosy and comforting.
Overnight oats are our favourite breakfast when life gets a bit busy, as what’s better than waking up to breakfast already made and waiting for you in the fridge? You just need 5 minutes (if that) in the evening to prepare these.
Why should you try it?
✔ Just 260 calories a serving
✔ Can be made the night before in less than 5 minutes
✔ Can be vegan
✔ Lots of flavour options
What Are Overnight Oats?
If you have never heard of overnight oats before, then you are in for a treat. They are oats that are soaked in milk overnight so they get super soft, with some of your favourite ingredients. A really easy sweet breakfast that is easily adaptable. Really good for batch making too.
What Oats Do You Use?
We recommend using rolled oats (also called old-fashioned oats) rather than quick cook oats. This is because rolled oats are much thicker, compared to quick cook which are designed to cook quickly, and therefore get quite mushy when used for overnight oats. Steel cut oats are too thick and don’t work in this either.
Canned or Fresh Pumpkin?
This breakfast is all about making your life a little bit easier, so we used canned pumpkin puree. You could make your own pumpkin puree by roasting a halved pumpkin, and then scooping out the flesh and blending it once it is cooled.
How To Sweeten Pumpkin Overnight Oats
We sweetened ours with maple syrup, however you could use honey or any other liquid sweetener. This recipe isn’t overly sweet, as we didn’t want to maple syrup to overpower the pumpkin, so if you like super sweet oats, then feel free to use more.
Can You Heat Pumpkin Overnight Oats?
This are the perfect autumn morning meal, however on those cold autumn mornings you will probably want something a big more warming. So, why not heat up these overnight oats!
You can just put them in the microwave for 2 minutes or warm them on the hob.
How To Store Pumpkin Overnight Oats
We keep ours in jars or Tupperware containers, however a glass or mug will word too. The great thing about overnight oats is that they keep in the fridge for up to 5 days. So, you can make a big batch of these for breakfasts for the week. Just make sure that you store them in an airtight container.
- Give these oats a protein boost by adding a couple of tbsp of chia seeds when mixing everything together.
- Take these oats to another level by adding some dark chocolate chips just before serving.
- This isn’t overly sweet, so if you like really sweet breakfasts, add some extra maple syrup.
- Make this vegan by using coconut yoghurt and almond/oat/cashew milk.
How To Make Pumpkin Overnight Oats – Step by Step:
One: Put all of the ingredients in to a big bowl and mix well.
Two: Divide between individual bowls or jars and put in the fridge overnight (or at least for 4 hours). Sprinkle with chopped pecans before serving.
Want to try some other oat recipes? How about these:
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If you’ve tried this Pumpkin Overnight Oats or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
DON’T FORGET TO RATE THE RECIPE ↓
Pumpkin Spiced Overnight Oats
- 60 g rolled oats
- 160 ml Arla Organic Free Range Milk
- 4 tbsp yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 4 tbsp pumpkin puree
- 0.5 tsp cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp nutmeg
- Put all of the ingredients in a large bowl and mix well. Divide between individual jars/bowls and put in the fridge overnight.