Cozy and creamy Pumpkin Pie Overnight Oats will have you looking forward to breakfast! This gluten-free, make-ahead and perfect-for-fall recipe can be served warm or cold.
This post was created in partnership with our friends at Kalona SuperNatural™.
Enjoy the flavors of pumpkin pie for breakfast!
We’re in the midst of fall and pumpkin recipes are on our minds. Today, I’ve got a recipe that makes for a perfect, easy and healthy breakfast option for busy mornings AND it’s filled with the flavors of pumpkin pie! While your mornings may be hectic with getting kids off to school, pet duties taken care of and yourself to work on time, that doesn’t mean your breakfast needs to be hectic, too. Pumpkin Pie Overnight Oats combine simple, real food ingredients like pumpkin, oats, chia seeds, milk of choice and nuts and are mixed together in a matter of minutes. They’re made a day (or even two days) ahead of time, making for an easy, no-cook, ready-to-eat, totally delicious breakfast option.
If pumpkin recipes aren’t quite your thing, that’s totally OK because I’ve got you covered with a similar recipe – Peanut Butter Banana Overnight Oats. Yes, that’s right, I’m sharing two recipes on the blog today! Overnight Oats – two ways – and both deserve a try in my opinion.
Why Kefir? When made with probiotic-rich Kalona SuperNatural Organic Plain Kefir this recipe makes for one especially healthy breakfast option, and it’s perfect for kids and adults.
This recipe calls for one cup of Kalona SuperNatural™ Plain Kefir. And while any milk could work, plain kefir gives these overnight oats a massive nutritional boost. Can you say, probiotics!? That’s right, kefir is a fermented food that contains 15-30 strains of bacteria more than any other dairy product. Probiotics are great for immunity, gut health, bone health , nd the list goes on. You can learn all about Kefir, what it is, and its benefits in our blog post, What Is Kefir? #worththeread
A grab-n-go breakfast at its finest.
I know that breakfast can sometimes feel rushed because mornings are BUSY, which makes quick & easy options incredibly helpful (and life giving). In fact, in just a few short weeks, I’ll have a newborn in my arms and I’ve accepted that my slow and quiet mornings are likely coming to an end. And I know I’ll be able to better relate to the true need for easy, yet healthy meals. Pumpkin Pie Overnight Oats (along with Peanut Butter Banana Overnight Oats) are the perfect grab-n-go, healthy breakfast option containing not only a healthy dose of probiotics, but fiber, too – coming in at 6 grams per serving! They can be made the night before and divided among 3 mason jars so that breakfast is literally ready and waiting for you.Cozy and creamy Pumpkin Pie Overnight Oats will have you looking forward to breakfast! This gluten-free, make-ahead and perfect for fall recipe can be served warm or cold. @KalonaSN Click To Tweet
Top with chopped pecans, a dusting of pumpkin pie spice a drizzle of maple syrup and a little whipped topping if you wish.
While this step is totally optional, it sure is delicious and adds to the coziness of these Pumpkin Pie Overnight Oats. If you’re short on time you can simply skip this step and get on with your day. Toppings or not, you’re going to love this recipe! Also, if you prefer your oatmeal warm and you have a second or minutes to spare, you can certainly heat them up in the microwave or in a small saucepan. I just recommend that you add a splash of water as they’ll be pretty thick.
It’s time to give this recipe a try! And don’t forget about the Peanut Butter Banana Overnight Oats that are also waiting for you.
Make ’em both and report back with which one you like best!
Pumpkin Pie Overnight Oats
- 1 cup old-fashioned rolled oats
- 1 cup milk of choice (kefir, almond milk, regular milk, etc.)
- 1/3 cup pumpkin puree
- 2 Tbsp. chopped pecans
- 1 1/2 Tbsp. pure maple syrup
- 1 Tbsp. flax meal or chia seeds (or ½ Tbsp. of each)
- 1 tsp. pumpkin pie spice
- 1/2 tsp. pure vanille extract
- Pinch of salt
- For optional toppings: whipped topping, chopped pecans, pumpkin pie spice, maple syrup etc.
- In a bowl, whisk together all of the ingredients except for the toppings.
- Divide among three jars or containers.
- Seal and refrigerate for at least 4 hours or overnight.
- Add toppings just before eating.
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- Serving Size: 1/3 of recipe
- Calories: 250
- Fat: 7 g
- (Sat Fat: 1g)
- Sodium: 50 mg
- Carbohydrate: 37 g
- (Fiber: 6 g
- Sugar: 13 g)
- Protein: 10 g
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