As hard as it is for me to believe, we are officially into September! In other words, it is now socially acceptable to start obsessing over all things pumpkin. I know that the pumpkin spice obsession can be a bit much/overrated at times, but I have to admit that I still kindof love it. PSL’s. pumpkin chocolate chip cookies, pumpkin bread, pumpkin scented candles, pumpkin everyyythingg. it’s all pretty great, really. And there’s nothing better to get you in the mood for fall than your entire house smelling like pumpkin, right?
To celebrate the start of my second-favorite season (summer will always be #1 for me), I decided to expand my pumpkin obsession into one of my favorite breakfast staples—overnight oats. I have been making different variations of overnight oats pretty much every morning for the past 4 months (since I had Sawyer.) It started as a way to boost my milk supply with the oats now that I am breastfeeding, and I love them so much that I’m still not sick of them! Plus they only take a few minutes to throw together the night before.
We are also starting the Whole30 on Monday, which means no more oats. For 30 days. Not quite sure how I will survive this as I have gotten SO used to these every morning, but I am going to get my oat fix in now while I still can!
I usually make either peanut butter banana or PB&J overnight oats, but I’ve also made peaches and cream, peanut butter chocolate chip, banana berry, and maple and brown sugar. There are endless possibilities, really. So I thought, why not give pumpkin spice a try?
The key to good overnight oats (other than letting them soak overnight, obvi) is getting the right oat-to-milk ratio. I have found that 3/4 C oats and ½ C milk (I use almond milk) is the perfect amount for me and doesn’t make the oats too soggy.
The ingredients I used include: Plain, unsweetened almond milk, pure maple syrup, old-fashioned oats (gluten-free), canned pumpkin puree, cinnamon, and pumpkin pie spice.
Not only are these overnight oats delicious, but this recipe is dairy-free, gluten-free, refined sugar-free, and vegan. They are also a good source of protein and fiber. So you can feel good about indulging in this pumpkin-y delight. Yay!
To make these overnight oats, you will first want to combine the oats with your choice of milk. Personally, I love using almond milk and have found that when it’s mixed into things like this I can’t taste any difference between almond milk or cow’s milk. I typically use Silk Plain Unsweetened almond milk because the ingredients are clean and it is Whole30 compliant (which will come in handy later this month!)
Next, you add the pumpkin puree. I use 100% pure pumpkin puree rather than pumpkin pie filling because I want my recipe to be as clean as possible with no refined sugar. I have found that 1/4C is a pretty good amount to get that pumpkin flavor without being too overpowering, but you can add less or more if you would like.
Now add the maple syrup. Again, you can add or subtract the amount to your liking. Add in the cinnamon and pumpkin pie spice. **The pumpkin pie spice does have cinnamon in it, but I also like to add a little extra cinnamon.
Now mix everything together in a bowl and transfer to a mason jar (or a Tupperware container or whatever you have on hand.) Sprinkle more pumpkin pie spice on the top just because you can.
Place in the fridge overnight (or at least 4-6 hours). I usually eat these cold but you can warm them up if you’d rather. In the morning, just grab and go! This is another reason I love overnight oats– they make my mornings SO much easier! As a new mama, my mornings are now crazy busy between nursing Sawyer, getting him ready and the diaper bag packed (with my hubby’s help of course), and getting him off to daycare. I never have time to cook breakfast in the morning and these are perfect to take with me to work and eat once I get there. A working mama’s dream!
Let me know how you like these, and Happy Pumpkin Season!
Pumpkin Spice Overnight Oats
Servings:1 Prep Time: 5 Minutes Cook Time: 0 Level: Easy
3/4 C Old-Fashioned Oats
1/2 C Unsweetened Almond Milk
1/4 C Canned Pumpkin Puree
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
- Pour oats into a bowl and combine with almond milk.
- Add pumpkin puree and stir to combine.
- Add cinnamon and pumpkin pie spice. Stir.
- Transfer to a mason jar with lid, or Tupperware container.
- Place in refrigerator overnight, or at least 4-6 hours.