Kicking Things Off: My Cozy Pumpkin Pie Overnight Oats Tale
Right, let’s get real: mornings aren’t always my thing. But you know what, last fall I had this phase (right after Halloween) where I was absolutely swimming in leftover pumpkin puree; you would not believe the number of half-used cans hanging around my fridge. One morning, I sort of cobbled together my regular overnight oats with pumpkin spice-y stuff, fully expecting it to be “just okay.” Nope. Honestly, it was *awesome.* Even my grumpy, pre-coffee self thought so. Plus, it sorta felt like dessert for breakfast, and who’s gonna complain about that?
Random aside, if someone ever tells you you can’t eat pie flavors for breakfast, just ignore them. That’s my two cents.
Why You’ll Love This (Or At Least Why I Do)
I make this whenever I want to feel a bit more put together in the morning without, you know, actually waking up early. My family goes wild for this (even my husband, who claims he doesn’t like oatmeal, but will devour the pumpkin version and pretend he’s doing me a favor, haha!). I love that you can throw it all together in under ten minutes and then just—yep—ignore it overnight. Also, if you’re not a fan of washing up, this is your jam. One bowl. That’s it. Washing up might actually be my least favorite part of cooking, so this is a bonus.
Gathering Your Ingredients (Swaps + Shortcuts Welcome)
- 1/2 cup old-fashioned oats (I’ve tried steel-cut and, um, don’t—too chewy, not in a good way. But if you’re in a pinch, quick oats work fine.)
- 1/2 cup milk of choice (I usually use almond milk; my friend Jess swears by oat milk—honestly, dairy, soy, whatever floats your boat)
- 1/3 cup pumpkin puree (Fresh or canned, either is grand. Libby’s is my fallback, though really any brand works. And, confession: once I used sweet potato instead—it’s… okay. Not the same, but doable)
- 2-3 teaspoons maple syrup (or honey, which is what my gran always used, though agave or brown sugar are fine too)
- 1/2 teaspoon ground cinnamon (sometimes I get a little wild and add ginger or nutmeg too—basically, any pumpkin spice blend you have does the trick)
- Pinch of salt (it brings out the flavors, promise)
- 1/4 teaspoon vanilla extract (not strictly necessary, but I love how it rounds things out)
- Optional: handful of chopped pecans or walnuts, sprinkle of chia seeds, or—if you’re feeling fancy—a dollop of Greek yogurt on top
Let’s Make It: Directions from a Casual Home Cook
- Grab a jar or any lidded container—Mason jar is classic, but a washed-out jam jar works great; don’t overthink it.
- Toss in your oats, pumpkin puree, and milk. Give it a quick stir (I usually use a fork, just easier to get the lumps out this way.)
- Add maple syrup, your spices, salt, and vanilla. Stir again. If it looks a little too thick or thin, adjust with a splash more milk. It should look kinda gloopy—not an exact science.
- At this point, I sneak a taste (just to check the sweetness, you know).
- Mix in any extras like nuts, chia seeds, or whatever else you fancy. Or skip them! Up to you.
- Pop the lid on, stick it in the fridge, and go about your evening. I occasionally forget it until lunch the next day—it’s still good. (Actually, I think it tastes better the next day.)
- Give it a stir in the morning and add a bit more milk if it’s too thick for your liking. Enjoy, ideally with a cup of coffee and a cozy sweater.
Some Notes, Straight from the Trenches
- Once I tried doubling the cinnamon—yeah, don’t. It tasted like chewing a stick of Big Red.
- If you don’t have overnight, just let it sit for an hour or two. Won’t be quite as creamy, but still pretty tasty.
- And sometimes I totally forget the vanilla, and… it’s fine? But if you have it, use it—it does add a little magic.
Variations I’ve Messed With (and One Oops)
- Add a big spoon of plain or vanilla Greek yogurt in the morning for a protein boost—it sort of makes it taste like pie with whipped cream.
- Try sprinkling granola or crushed graham crackers on top. Like, instant fall dessert—but for breakfast.
- I once tried mixing in chocolate chips. It sounded genius, but honestly, it didn’t work for me—pumpkin pie + chocolate = weird, at least in cold oats. Maybe someone else likes it?
Handy Tools (But Don’t Sweat It)
Mason jar is classic, but a lidded plastic container works fine. Heck, I’ve used an old yogurt tub in a pinch (washed, obviously!). Spoon or fork—either works. A whisk is handy for mixing, but honestly I’ve just used a tall glass and a chopstick before. Oh, and if you’re feeling super organized, Downshiftology has a nifty post about prepping oats for the whole week. But, who am I kidding, I rarely plan that far ahead.
How to Store It (Not That It’ll Last Long…)
Just keep it in the fridge, covered. It’ll last up to three days (though honestly, in my house it usually vanishes within 24 hours). Sometimes it gets a bit thicker by day two; just stir in a splash of milk and you’re good to go. Handy for grab-and-go, especially if you’re halfway out the door with keys in one hand and coffee in the other.
Serving Ideas (Traditions + Odd Habits)
My kids like it with a little extra maple syrup drizzled on top. I like to scatter a handful of pecans over mine… with coffee, always. Sometimes we stir in a spoonful of peanut butter—which sounds odd, but trust me, it’s the business. If you want to feel like you’re at a fancy café, add some whipped cream (I won’t tell).
What I’ve Learned: Pro Tips (And a Few Oopsies)
- I once tried rushing the soaking stage—nope, regret. The oats were kind of rubbery and sad. Give it at least 4 hours, preferably overnight.
- Mix your dry ingredients before adding the wet—less clumping. Not a dealbreaker, but you’ll save yourself some stirring drama.
- Don’t forget the pinch of salt! I did once. It was like eating a weirdly flat-tasting dessert. (Salt in sweet food—strange but true magic.)
FAQ, Because Friends Ask
- Can I use homemade pumpkin puree instead of canned?
- Absolutely! Actually, I find it works even better if you strain it a bit first. Canned is just less faff, but homemade is ace if you’ve got time.
- Is this recipe gluten-free?
- If you use certified GF oats, yep! I’ve done it for my coeliac cousin—just check your oats label.
- Can I double or triple the recipe?
- For sure. Just use a bigger bowl (learned form experience; jars overflow when you try too much at once). And maybe mix before portioning out.
- What if I hate pumpkin spice?
- Honestly, just skip the spice or swap in cocoa—turns into a sort of chocolate pie oat thing. My mate Dave did this once. It was… interesting.
- Where can I find more overnight oats inspo?
- I love browsing Budget Bytes—she’s got loads of fun variations and makes things super budget-friendly, which I kind of appreciate these days!
If you need any more oat-y moral support or pumpkin ideas, just shout. And if your oats come out a bit too thick or a bit too thin—well, that’s life. Add more milk, or stir in some yogurt, and move on with your (hopefully less rushed) morning. Cheers!
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup pumpkin puree
- 1 cup unsweetened milk (dairy or plant-based)
- 1/2 cup Greek yogurt
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
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1In a medium bowl or mason jar, combine rolled oats, pumpkin puree, and Greek yogurt.
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2Add in the milk, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.
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3Mix everything together thoroughly until well combined.
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4Cover and refrigerate overnight or for at least 4 hours.
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5In the morning, stir again and serve chilled. Top with extra yogurt, nuts, or pumpkin seeds if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
285 caloriescal
Protein:
12 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
48 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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