Pumpkin Pie Overnight Oats

A bowl of overnight oats topped with pecans and raisins.

5 from 5 votes

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.

Prep Time6 mins

Total Time6 mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Healthy Snacks, Overnight Oats, Pumpkin

Servings: serving

Calories: 372kcal

Author: Alisa Infanti | The Delicious Spoon

Equipment

Small glass resealable jars
Mesuring Cups
Measuring Spoons
Spoon

Ingredients

1/3 cup gluten free rolled oats or regular rolled oats
1/3 cup unsweetened vanilla almond milk or any unsweetened milk
1/4 cup Unsweetend Greek yogurt
1 1/2 tsp chia seed
1/2 tsp vanilla
1 tsp maple syrup
2 tbsp pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1 tbsp chopped pecans or walnuts
1 tbsp raisins

Instructions

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.

Notes

Storage

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.

Nutrition