Usher in the fall season or really anytime you want to enjoy the tastes of fall with this tasty Pumpkin Pie Overnight Oats Recipe.
Pumpkin Pie spice combined with gluten free rolled oats, pumpkin puree and some Greek yogurt for a little added protein.
Delicious warmed or straight out of the fridge this recipe is sure to make you feel like you are indulging in a big ol’ piece of pumpkin pie for breakfast. This recipe keeps you feeling full so you aren’t looking for the actual pumpkin pie hiding in the fridge.
School starts next week and I am feeling a little nostalgic because my daughter is going into Grade 9. I just can’t believe how fast the 14 years has gone by and it seems like it was just yesterday that I was having her pose for pictures in front of the school with her little backpack before heading into kindergarten.
September is always a tough time for me because we as a family do so many fun things over the summer that is just to hard to do when school, hockey and dance classes start up again. Our lives at time can get over scheduled and the summer is our time to unplug.
Maybe this is why it seems the entire universe turns to comfort foods in the fall and the heavenly smell of cinnamon and spices begins to waft through every coffee shop and grocery store. And the need for hearty foods like chili and crockpot stews creeps in.
To be honest I only had pumpkin pie a few months ago for the first time when I was at some kind of buffet and decided to give it a whirl. It always looked so mushy to me and full of pumpkin.
I know I know… that is why it is called pumpkin pie. But pumpkin is part of the squash family and outside of zucchini which I don’t count as a squash I hate squash.
But I dove into that piece and was pleasantly surprised. It was delicious!
I think it is the pumpkin spice that drew me in. I am a huge fan of spices like cinnamon and nutmeg… maybe because these spices are always in my favourite type of dessert… Apple Crisp!
So let’s talk oats!
THINGS TO CONSIDER WHEN MAKING OVERNIGHT OATS:
- Oats expand when wet. Don’t make the mistake of filling your container to the very top. Leave a little bit of room so that when the oats moisten overnight and expand they don’t go spilling over the top leaving you with a huge mess.
- The ratio of liquid to oats is very important. The amount of liquid used will determine how soft and thick the oatmeal will end up being. To much liquid and the oats will be runny. Too little liquid and the oats won’t be able to absorb enough liquid to break them down and create a creamy consistency. Instead you will end up with a brick of oats. Usually a 2:1 ratio works best. Two wet units like almond milk and yogurt to one unit of oats.
- You can make overnight oats a few days in advance and have breakfast for the work week ready to go. Make sure to store them in the fridge well sealed. Over time the liquid will have had more time to absorb into the oats and the mixture will become thicker. Add a little more liquid and stir well before digging in.
- Don’t add the crunchy toppings or fruit until you are ready to eat. Anything that is put into liquid overnight will absorb the liquid, breakdown and get softer. If you want your nuts and fruit to be crunchier or not mushy only add it last minute.
SO WHAT KIND OF OATS ARE BEST TO USE IN OVERNIGHT OATS?
Rolled Oats are in my opinion the best because they result in a creamy texture with a little bit of chewiness to them.
Quick Oats are highly processed and already cooked so in overnight oats they result in a very creamy almost porridge like texture.
Steel Cut Oats are just that. Oats that have had very little processing except for being cut with you guessed it a steel blade. These type of oats take a little longer to soften but result in a chewier texture with a little nuttiness.
PUMPKIN PIE OVERNIGHT OATS RECIPE:
Tastes just like pumpkin pie but without the guilt. A great breakfast or healthy snack recipe to usher in the the tastes of fall. Top with chopped pecans, walnuts or seeds to make this recipe your won. You won’t be disappointed and will have no need to go reaching for that pumpkin pie. Absolutely delicious!
Serve warm or cold this recipe is a great way to usher in the fall season of pumpkins and aromatic baking spices. Made with Gluten Free Oats, Greek Yogurt, Pumpkin and Spice this recipe is the perfect breakfast to satisfy your pumpkin pie cravings.
- 1/3 cup gluten free overnight oats or regular overnight oats
- 1/3 cup unsweetened vanilla almond milk
- 1/4 cup non-fat Greek Yogurt
- 1 1/2 tsp chia seed
- 1/2 tsp vanilla
- 1 tsp maple syrup
- 2 tbsp pumpkin puree not pumpkin pie filling
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 tbsp chopped pecans or walnuts
- 1 tbsp raisins
In a small mason jar or small sealable container add all the ingredients but the nuts and raisns. Mix well.
Cover and refrigerate overnight or for 8 hours. Serve cold or warm up in the microwave for 30 seconds.
Top with chopped pecans, walnuts, raisins or seeds as you wish.
Can be stored sealed in the fridge for up to 5 days. If eaten after the 1st day you may need to add a little more almond milk to thin the oatmeal consistency out. A tbsp will do.