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Pumpkin Pie Overnight Oats

A delicious and easy way to enjoy the flavors of fall, these Pumpkin Pie Overnight Oats combine creamy oats with pumpkin spice, providing a nutritious breakfast.
Print Recipe
Prep Time 15 minutes
Total Time 12 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats Use quality oats for better flavor.
  • 1/2 cup vanilla protein powder
  • 1 teaspoon pumpkin spice
  • 2/3 cup pumpkin puree Use pure pumpkin for best results.
  • 1 cup almond milk Can substitute with any non-dairy milk.
  • 2 Tablespoons maple syrup Adjust sweetness to your liking.
Toppings
  • 1 Tablespoon white chocolate chips Melt with coconut oil for topping.
  • 1/2 teaspoon coconut oil Helps to melt the chocolate.
  • 1/4 cup vanilla Greek yogurt Can be substituted with coconut yogurt.
  • 1/4 teaspoon pumpkin spice For dusting on top.

Method
 

Preparation
  1. In a bowl, mix the rolled oats, vanilla protein powder, pumpkin spice, pumpkin puree, almond milk, and maple syrup together until well combined.
  2. Scoop the mixture into jars or bowls, dividing it evenly.
  3. In a microwave-safe bowl, melt the white chocolate chips and coconut oil together, stirring every 30 seconds until smooth.
  4. Whisk the yogurt into the melted chocolate mixture, adding 1 tablespoon at a time, stirring until smooth.
  5. Spoon the topping over each jar of overnight oats and lightly dust with extra pumpkin spice.
  6. Seal each jar with an airtight lid and place them in the refrigerator overnight.

Notes

Serve chilled directly from the fridge; consider adding chopped nuts or a drizzle of honey for extra taste. Store leftovers in airtight containers for up to 3 days, but best if enjoyed within 1 to 2 days. For a dairy-free option, use coconut yogurt.