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['Close-up view of Pumpkin Pie Overnight Oats in a bowl topped with pecans.', 'Side angle photo of creamy Pumpkin Pie Overnight Oats garnished with nuts.', 'Detailed shot of Pumpkin Pie Overnight Oats with a smooth, creamy texture.', 'Close-up of a bowl filled with Pumpkin Pie Overnight Oats and almond butter drizzle.']
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Pumpkin Pie Overnight Oats

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 350
Enjoy a delicious and nutritious pumpkin-flavored overnight oats that come together easily and are perfect for a quick breakfast.

Ingredients

OATS

  • 0.5 cup unsweetened plain almond milk (or other neutral dairy-free milk)
  • 0.5 cup pumpkin purée (unsweetened)
  • 1 Tbsp creamy unsalted almond butter (or cashew butter)
  • 1 Tbsp chia seeds
  • 1.5 Tbsp maple syrup
  • 1.25 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.5 cup rolled oats (certified gluten-free as needed)
  • 0.5 cup raw pecans (roughly chopped)
  • 1 Tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 0.25 cup plain or vanilla coconut yogurt (optional, Culina preferred)

Instructions 

  • Mix almond milk, pumpkin purée, almond butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla in a bowl.
  • Add oats and stir to combine. Divide mixture into jars or bowls, press down, cover, and refrigerate overnight.
  • Toast pecans in a skillet over medium-low heat for 3 minutes, then add maple syrup and pumpkin pie spice, stirring to coat. Cool completely and store.
  • The next day, top oats with candied pecans and coconut yogurt. Enjoy!

Notes

Best enjoyed within 24 hours for optimal freshness.
Calories: 350kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: Pumpkin