Make some of these Pumpkin Pie Overnight Oats, or just add some to a bowl of hot oats (cinnamon and brown sugar).
Have you ever had a recipe ask for just a portion of a can of pumpkin purée?
After that, you’re wondering, “What am I going to do with the remainder of this?” You don’t have to look for a recipe that asks for the precise amount of pumpkin purée that you have on hand so I prefer to make pumpkin pie overnight oats in the morning.
It’s still warm enough to enjoy these overnight oats, but the pumpkin taste will help you get in the mood for fall.
MAKE A NUMBER OF THESE!
The given pumpkin pie overnight oats recipe is for one dish, but it can be multiplied up to four times. Make as many or as few overnight oats as you choose; they’ll keep in the fridge for up to four days.
Change the number of servings in the “servings” box below, and the rest of the ingredients will automatically update.
DO YOU PREFER HOT OR COOL OVERNIGHT OATS?
These pumpkin pie overnight oats go well with either a warm or a cool morning cup of coffee. Oats take up liquid and soften up just the way cooked oats do after being cooked.
After soaking overnight, the oats are ready to eat, or you may warm them in the microwave for a minute or two to bring them to room temperature. They’re wonderful both ways!
CHANGE THE FLAVOR
Those who follow my blog know that I’m not a huge fan of foods that are very sweet, so the amount of brown sugar used in this recipe is just a tad too sweet for me.
Add additional brown sugar to your taste if you prefer a dessert-like sweetness.
The sugar does not need to be added at the beginning, so you can start with 1/2 Tbsp. listed below and add extra right before eating to achieve the sweetness you desire.
ADDITIONAL ADD-ONS IN PUMPKIN PIE OVERNIGHT OATS
These overnight oats are a blank canvas on which you may add your own personal touches. I think a few raisins and pepitas would be great additions to this dish (shelled pumpkin seeds). These overnight oats can also be made creamier by adding a dash of vanilla extract.
AVOID MILK OR DAIRY IN THEM
You can substitute your favorite almond, soy, coconut, cashew, or any other non-dairy milk for the milk stated in the recipe below and still get the same great results.
ARE STEEL-CUT OATS OR QUICK OATS ALLOWED?
Quick oats can also be used, but I prefer the thicker, chewier texture of old-fashioned rolled oats for this recipe. After soaking, quick oats will become softer and mushier.
The amount of liquid and time required to soften steel-cut oats makes them unsuitable for this recipe.
PUMPKIN PIE OVERNIGHT OATS
Servings: 1 bowl
- 1/3 cup old-fashioned rolled oats ($0.44)
- 1/2 tsp pumpkin pie spice ($0.05)
- 1 Tbsp. chopped pecans ($0.13)
- 1/8 tsp salt ($0.01)
- 1/4 cup pumpkin purée ($0.12)
- 1/2 Tbsp. brown sugar ($0.02)
- 1/2 cup milk* ($0.18)
- Into an airtight container, add the (uncooked), pumpkin pie spice, salt, and chopped pecans. Add the pumpkin purée, brown sugar, and milk to the top of the pancakes. Refrigerate overnight or for up to five days after closing the container.
- Stir the contents of the jar thoroughly before eating. Serve at room temperature or heat in the microwave for a piping-hot treat.
*Use your favorite milk if you want (dairy or non-dairy). This recipe’s nutritional information is based on the use of whole milk.
- Serving: 1 bowl
- Calories: 293.86 kcal
- Carbohydrates: 42.24 g
- Protein: 9.85 g
- Fat: 11.88 g
- Sodium: 350.34 mg
- Fiber: 6.38 g
PUMPKIN PIE OVERNIGHT OATS RECIPE: STEP-BY-STEP DIRECTION
- Add 1/3 cup old-fashioned rolled oats, 1/2 teaspoon pumpkin pie spice, 1/8 teaspoon salt, and 1 tablespoon chopped pecans to a jar or other resealable container.
- For each serving, combine 1/2 tbsp. brown sugar with 1/4 cup pumpkin purée in a mason jar.
- Fill the jar with 1/2 cup of your preferred type of milk (I used whole milk).
- Refrigerate for at least eight hours or as long as five days. Stir the contents of the container thoroughly when you’re ready to eat.
The pumpkin pie overnight oats can be eaten cold or warmed up in the microwave!