The pumpkin has officially made its debut in our household. What have I made with it? A lot of super random things: a weird pumpkin chai latte, not-bad granola bars, and most notably, pumpkin pie overnight oats! I’m excited to try a lot of new recipes with the ingredient, but until I get more to work out, I’m happy to share this new breakfast dish.
I talked about the refrigerator oatmeal phenomenon a month or so ago and shared a banana walnut overnight oats recipe. Well recently, as the can of pumpkin puree was staring at me from the fridge, I figured a new overnight oats recipe would be a great way to use up the end of the can—something I always struggle with. Using my first version for inspiration, I threw some ingredients together and ended up with a pumpkin pie-esque bowl of goodness. Below you will see oats, Greek yogurt, milk, flax seed, and then the real good stuff: maple syrup, pumpkin puree, and pumpkin pie spice.
Just combine it all in a bowl; stir it up; and stick it in the fridge overnight to enjoy the next morning. When it was time to scarf down because I don’t leave myself enough time in the morning consume, I topped it with some chopped pecans, more maple syrup because sugar tastes good, and a couple shakes of cinnamon. Dee-lish.
The maple syrup that you mix in the night before perfectly balances out the questionable taste of raw pumpkin puree. And the pumpkin pie spice just takes it to a whole new level. I highly recommend adding some nuts on top after—whether pecans, walnuts, almonds, or whatever you fancy–because the texture combo is pure gold. See below for the deets!
- 1/3 cup rolled oats
- 1/4 cup Greek yogurt
- 1/4 cup milk
- 1 tsp ground flax seed
- 2 Tbs pure maple syrup
- 2 Tbs pumpkin puree (not pie filling)
- 1/2 tsp pumpkin pie spice
- Optional toppings: chopped pecans and cinnamon
- Combine all ingredients in a bowl.
- Refrigerator anywhere from 4 hours to overnight.
- When ready to serve, top with chopped pecans and cinnamon.
This post is part of the Foodie Friday linkup.