Pumpkin Pie Overnight Oats
This Pumpkin Pie Overnight Oats recipe only requires 5 minutes to mix together and is packed with pumpkin pie spice! This is a delicious, fast, and healthy Fall breakfast.
Servings: 1 Serving
Calories: 336kcal
Cost: $4
Equipment
- 1 12-16 ounce container with tight-fitting lid.
- 1 Spoon
- Measuring Cups and Spoons
Ingredients
- ½ Cup Rolled Oats
- ½ Cup Non-Dairy Milk
- 3 tablespoon Pumpkin Puree
- 1 tablespoon Chia Seeds see note
- 1 tablespoon Maple Syrup
- ¼ teaspoon Pumpkin Pie Spice
- 1 Pinch Kosher Salt
- Additional Toppings: granola, sliced fruit, berries, nut butter, etc.
Instructions
- In a 12-16 ounce container with a tight fitting lid, combine rolled oats, non-dairy milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice mix, and salt. Stir well with a spoon.½ Cup Rolled Oats, ½ Cup Non-Dairy Milk, 3 tablespoon Pumpkin Puree, 1 tablespoon Chia Seeds, 1 tablespoon Maple Syrup, ¼ teaspoon Pumpkin Pie Spice, 1 Pinch Kosher Salt
- Place the lid onto the container and place it into the refrigerator for at least 2 hours, or up to 4 days. When you are ready to eat, stir the oats and add any additional toppings you desire. Enjoy!Additional Toppings: granola, sliced fruit, berries, nut butter, etc.
Notes
If you don't like chia seeds, you can use ground flax!
Prepare a few containers of these Pumpkin Pie Overnight Oats at once to have breakfast ready to go for days!
I like my overnight oats really thick. If you like runnier oats, add an extra splash of non-dairy milk before eating!
Nutrition
Serving: 1Serving | Calories: 336kcal | Carbohydrates: 54g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 106mg | Potassium: 503mg | Fiber: 10g | Sugar: 17g | Vitamin A: 7475IU | Vitamin C: 11mg | Calcium: 299mg | Iron: 4mg