Night oatmeal pumpkin pie is a healthy vegan breakfast made with homemade pumpkin butter, oat milk, chia, and spices, refrigerated overnight and topped with bananas and nuts/seeds. No need for cooking!

Pumpkin Pie Overnight Oats
I have been eating Night oats in a jar For years, it’s best to spend the night before and eat on busy weekdays or even bring her to work. A few weeks ago, someone emailed me about making a pumpkin version. So I thought it would be perfect for fall.
Overnight oats Perfect for meal prep because you have to prepare it the night before. It will last up to 4 days in the fridge, so make a batch and enjoy it all week long! Great for busy weekdays and perfect if you’re on the run.
Last week I collected a batch pumpkin butter (aka pumpkin paradise on a spoon) I stirred it into oats with chia, bananas, and nuts and it was delicious! I’m obsessed and will be enjoying this all season long!
How to make overnight oats
- Start with pumpkin butter (see my easy homemade recipe)
- If you prefer to buy pumpkin butter, use less because store bought has more sugar.
- Grab a jar or small glass container such as a pyrex with the lid fitted and mix all the essential ingredients.
- Put it in the fridge overnight.
- The next morning, add your toppings (I usually add fresh fruit, nuts, and/or seeds) and enjoy.
Pumpkin Overnight Oats in a Jar
Night oatmeal pumpkin pie is a healthy vegan breakfast made with homemade pumpkin butter, oat milk, chia, and spices, refrigerated overnight and topped with bananas and nuts/seeds. No need for cooking!
- 1/4 cup Quick Organic Oats*
- 1/2 cup Unsweetened milk of your choiceAnd I love oat milk
- 2 Tablespoon pumpkin butterAnd (use less if store bought)
- 1 Teaspoon chia seeds
- a pinch cinnamon
- a pinch Pumpkin pie spice
Topping:
- 1/4 sliced ​​bananaAnd Freeze the rest for juices
- a pinch cinnamon
- a pinch Pumpkin pie spice
- 1 Tablespoon Raw peeled pecans, pepitas, walnutsAnd or any nut
- Whipped cream or dairy-free cream (optional)And to top
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Combine the oats and 1/2 cup of milk in a jar.
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Add pumpkin butter, chia seeds, and spices, toss.
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Cover the jar, shake it, and place it in the refrigerator overnight.
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The next morning, take it out of the fridge and leave it on the counter for 30 minutes to get the cold out (or you can microwave a few seconds if you like).
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Add bananas, sprinkle with a little cinnamon and pumpkin spice, and top with nuts. Finish with leather if desired. Enjoy!
* For gluten-free be sure to use gluten-free oats.
service: 1vesselAnd Calories: 269CaloriesAnd Carbohydrates: 40.5gAnd protein: 10gAnd fat: 12gAnd Saturated fat: 0.5gAnd sodium: 165.5mgAnd the basic: 10gAnd sugar: 16g
Blue Smart Dots: 7
Green Smart Points: 7
Purple smart points: 4
Key words: Pumpkin breakfast, pumpkin oatmeal, overnight pumpkin oats, pumpkin pie overnight oats, pumpkin spice overnight oats
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