Pumpkin Pie Overnight Oats
These pumpkin pie overnight oats are a great make-ahead breakfast perfect for fall!
Servings: 1
Calories: 477kcal
Equipment
- 1 mason jar or container with a lid
Ingredients
- ¼ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ tablespoon maple syrup more if you want it sweeter
- 1 teaspoon vanilla extract
- ½ cup milk of choice more if you like thinner overnight oats
- ½ cup oats (steel cut oats or large flake oats)
- 1 tablespoon pumpkin seeds, more for garnish
- 1 tablespoon hemp hearts optional
- 1 tablespoon ground flax optional
Instructions
- In a small bowl, add pumpkin puree, cinnamon, nutmeg, maple syrup and vanilla. Whisk to combine, making sure there are no lumps.
- To the same bowl, add milk, pumpkin seeds, hemps hearts and ground flax. Mix well to combine. Add the oats and mix again.
- Transfer to a mason jar or container with a lid.
- Chill in the fridge for at least 6 hours or overnight. Garnish with some extra pumpkin seeds. Enjoy!
Notes
ADJUST THE SWEETNESS: you can add more or less maple syrup than the recipe calls for based on how sweet you want it.
CHANGE THE SPICES: use only cinnamon, or use a pumpkin pie spice mix instead.
MAKE MORE: you can double or triple the recipe if you want to meal prep this breakfast for the week.
Nutrition
Calories: 477kcal | Carbohydrates: 52g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 634mg | Fiber: 10g | Sugar: 15g | Vitamin A: 9816IU | Vitamin C: 3mg | Calcium: 264mg | Iron: 6mg
