Pumpkin Pie Overnight Oats
Pumpkin Pie is another in the series of dessert-based overnight oats flavors. This recipe brings a nice bonus of protein and potassium along with the heart-healthy and belly-filing fiber that make any kind of overnight oats a great choice for breakfast or a morning snack. Plus it tastes like you’re eating pumpkin pie for breakfast. Not too shabby.
Ingredients (Serves 4)
- 1 cup, old-fashioned oats
- 1 cup, unsweetened original almond milk
- 1/2, banana
- 1 cup, 100% pure pumpkin
- 2 tbsp, raisins
- 1/2 tsp, cinnamon
- 2 tbsp, maple syrup
- pinch, nutmeg
- pinch, salt
Prepare the Base
The base for this recipe couldn’t be more simple. Combine 1/4 cup of the old-fashioned oats and 1/4 cup of almond milk in each of your containers and set aside. Because the flavor component of this so heavy and wet, there’s no need to do anything else to the base. That’s why a straight 1-to-1 oats-to-milk ratio works just fine.
Taking 100% Pumpkin Down A Notch
For the pumpkin topping, it’s just an “everyone in the pool” series of simple steps. For the “pool” I actually recommend preparing this mixture directly in a measuring cup to make clean up easier. Just use one that is at least 2 cups or larger.
First, measure out 1 cup of pure pumpkin. Unfortunately most cans of pumpkin are more than 1 cup, but when I’ve made this recipe using an entire can I found the balance to be a bit off. So a cup normally will be about 2/3 of a typical can.
Next, add 1/2 of a ripened banana. If you prefer to mash the banana in a separate bowl and then add it to the pumpkin you can. But I normally just add it to the pumpkin and mash with a fork until well blended. If you’re wondering, you won’t really taste the banana in the final mixture. It simply adds sweetness and is helpful in cutting the “sameness” of all that pumpkin.
One Cup of 100% pumpkin 
Add 1/2 ripened banana 
Mash well until combined
Spice it Up
To the pumpkin/banana mix, add the cinnamon, maple syrup, pecans, and raisins along with a pinch each of nutmeg and salt. Mix well.
Spoon evenly over the oatmeal bases. Cover and refrigerate for at least 5-6 hours but preferably overnight.
To serve, I’d recommend warming for 30-60 seconds in the microwave and then stirring well. But that’s personal preference.
Add all remaining ingredients 
Mix well 
Spoon evenly over your four oat bases
Pumpkin Pie Overnight Oats
Ingredients
- 1 cup, old-fashioned oats
- 1 cup, unsweetened original almond milk
- 1 cup, 100% pure pumpkin
- 1/2, banana
- 2 tbsp, raisins
- 1/2 tsp, cinnamon
- 2 tbsp, maple syrup
- pinch, nutmeg
- pinch, salt
Instructions
- For the oat base, combine 1/4 cup of the old-fashioned oats and 1/4 cup of almond milk in each of your four serving containers and set aside.
- For the pumpkin topping, first measure out 1 cup of pure pumpkin.
- Next, add 1/2 of a ripened banana and mash together until well blended.
- To the pumpkin/banana mix, add the cinnamon, maple syrup, pecans, and raisins along with a pinch each of nutmeg and salt. Mix well.
- Spoon evenly over the oatmeal bases.
- Cover and refrigerate for at least 5-6 hours but preferably overnight.
TO SERVE
- I recommend warming for 30-60 seconds in the microwave and then mixing well.
Nutrition Facts
Pumpkin Pie Overnight Oats
Serves: 4 Servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 176 | |
| % Daily Value* | ||
| Total Fat 3 g | 4.6% | |
| Saturated Fat 0 g | 0 | |
| Trans Fat 0 g | ||
| Cholesterol 0 g | 0 | |
| Sodium 87 mg | 3.6% | |
| Total Carbohydrate 31 g | 10.3% | |
| Dietary Fiber 5 g | 20% | |
| Sugars 12 g | ||
| Protein 4 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Lighten Up!
