Preview
Pumpkin Pie Overnight Oats
5 min
Prep Time0 min
Cook Time5 min
Total TimeThick and creamy pumpkin pie overnight oats that tastes like dessert but is healthy enough for a quick and easy, nutritious breakfast. It’s also the perfect recipe to use up any leftover roast pumpkin or pumpkin puree from the holidays!
Ingredients (1 serving)
MetricImperial
Oats
45g rolled oats
120ml low fat milk
1 tsp maple syrup
1/2 tsp pumpkin pie spice
1 tbsp chia seeds
Toppings
80g pumpkin puree
-Sprinkle of cinnamon (garnish)
1-2 cinnamon sticks (garnish)
- Add rolled oats, milk, maple syrup, pumpkin pie spice and chia seeds in a jar or a container with a lid. Mix until combined. Cover and refrigerate for at least 2 hours or overnight.
- When ready to serve, give everything a good stir. Layer with pumpkin puree and top with a sprinkle of cinnamon.
- Garnish with cinnamon sticks if desired. Enjoy!
Notes
- To make this recipe sugar-free, substitute maple syrup with any other sweetener of choice.
- To make this recipe dairy-free, substitute milk with any other milk of choice.
- I topped my oats with some crumbled Low Carb Almond Crackers (unflavored), but feel free to use graham crackers or any biscuits of choice!
- Feel free to add a dollop of fat-free Greek yogurt for an extra protein boost!
- Have leftover pumpkin puree? Try this delicious Pumpkin Spice Latte!
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