Since the beginning of September I’ve been going through pumpkin puree like it’s my job, and Josh supported this madness and came home with a case of it. I’m normally pretty good about waiting until the official season to crack open my first can….But not this year. We’ve been making these oats for nearly two months – fine tuning and finding more ingredients to bulk it up. So I am going to go ahead and pat myself on the back for actually getting a pumpkin recipe here on the blog before Christmas!
I’ll be honest, I’m not the biggest fan of cold overnight oats, especially during autumn and winter. BUT overnight oats cooked up the following morning is a game changer. Not only does this allow the oats to become tender and extra creamy, but this method also cuts down on cooking time! So for those of you who tend to be rushed in the morning or pressed for time, this recipe is for you.
This recipe is also easy to customize to your liking. I will note my favorite ingredients, but it really comes down to personal preference.
Milk: I personally love making mine with unsweetened almond milk or a mix of almond + soymilk. We have also tried this with Trader Joe’s Pumpkin Oat Beverage + almond milk which will certainly brighten that orange color. I did find it to be a bit too sweet for me though.
Sweetener: I’m a big fan of chopped dates for little bursts of natural sweetness, but maple syrup is also a great option. Or hold off and sweeten the bowl at the end with chocolate chips or a drizzle of blackstrap molasses.
Seeds: This is a great way to add in some extra protein + fiber to bulk up your first meal of the day. Not a fan? You can easily leave them out. Another option is to add in ground flax!
Nut/Seed Butter: A tablespoon of your favorite nut/seed butter enhances the creaminess, but is purely optional. I love using almond butter or for a fun, decadent treat…Chocolate hazelnut butter! If you’re a fan of tahini, I recommend adding in the maple syrup because they make a great pair.
Oats: If you’re gluten-free, make sure to use certified gluten-free rolled oats. Another variation that I enjoy is to use half rolled oats, half frozen riced cauliflower!
If you’re a fan of Fiber Fueled, you can get 6-8+ plant points in this bowl, depending on toppings!
Pumpkin Pie Overnight Oats
See above for a breakdown on the ingredients!
- 1 cup plant-based milk
- 2 Tablespoons pumpkin puree
- 1-2 Tablespoons nut/seed butter (optional)
- 2 dates, chopped (or 1 TBSP maple syrup)
- 1/2 cup rolled oats
- 1 Tablespoon chia seeds
- 1 Tablespoon hemp seeds
- 1/4-1/2 teaspoon pumpkin pie spice*
- pinch salt
- Optional topping ideas: chocolate chips, chopped walnuts, pecans, blackstrap molasses, extra hemp or chia seeds, candied pecans, candied ginger
*Not a fan of pumpkin pie spice? Just cinnamon is also great!
- Combine the milk, pumpkin puree, nut/seed butter and dates (or maple syrup) in a jar; use a fork or whisk to mix until there aren’t any clumps.
- Add in remaining ingredients and stir until well incorporated. Cover and refrigerate overnight.
- In the morning, pour the contents of the jar into a small pot and warm over medium heat until desired temperature and consistency. Add more milk (or water) if it’s too thick. I find 5-8 minutes does the trick!
- Transfer to a bowl and add any toppings of your choice. Enjoy!
If you give this recipe a try, please come back and let me know! I’d love to hear how you made it!
Thanks for stopping by! I hope you have a beautiful weekend!