Pumpkin Pie Overnight Oats


Kale and Pumpkin-6
Once again, I wish I could bottle this scent and send it to you!  Smells just like pumpkin pie!

I have to be at work really early.  And not just be there, but be highly functioning, at 7:10 am.  Sooooo early.  It’s probably no surprise that I take my breakfast to work with me.  I put my purse and lunch away, start the coffee, and eat my breakfast right when I get there.  I’m usually assisting teachers and students and running herd on the student-run morning news show at the same time, so I like quick and easy breakfasts that I can walk around with.

These overnight oats are so easy to prep.  No messy oatmeal pan to wash!  Yay!  And not only are they easy to make, but they are very versatile as well.  The base is a quarter cup of raw oats, a half cup of plain yogurt, and a quarter cup of fruit and or nuts.  You are limited only by your imagination!  Kale and Pumpkin-4

This variety is so creamy and delicious, it feels like I’m eating a dessert for breakfast.  And who wouldn’t want that, am I right?!  For the fruit/nut combo in this one, I use plain pumpkin out of a can with pumpkin pie spices and roasted pecans.

Some other frequently used varieties are blackberry and mango with walnuts and chia seeds, raspberries and slivered almonds with hemp hearts, or diced fresh apple with cinnamon and raisins.

A note on the oatmeal.  I prefer to use steel cut oats, because I want the least processed oat that I can eat.  However, you may wish to use old fashioned oats instead.  Just use whatever you have on hand in your pantry.


Pumpkin Pie Overnight Oats

  • Servings: 4
  • Difficulty: easy
  • Print

A fast and portable weekday breakfast.

Variations: This recipe is very flexible. Substitute and fruit and nut combo that strikes your fancy!


  • 1 cup steel cut oats, raw
  • 2 1/2 cups plain yogurt
  • 2/3 cup canned pumpkin
  • 1/4 cup roasted and salted pecans
  • 4 teaspoons maple syrup
  • 1 teaspoon pumpkin pie spice


  1. In a medium bowl, combine all ingredients. Divide evenly into smaller mason jars. If there’s more room at the top of the jar, fill with more yogurt.
  2. Refrigerate at least overnight. They will be good for up to 5 days.
  3. If the oats are still firmer than you would like, stir in a tablespoon of milk to the remaining jars to allow for more absorption of liquid. It’s best in this recipe to not use greek yogurt, as it may be too thick to soften the oats.

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