Happy FRIDAY!!!!
Are you ready to dive into all things pumpkin?!?!
I know it’s kind of weird that I post a weekday breakfast recipe on Friday. I mean of course you can make thee pumpkin pie overnight oats tonight for Saturday morning, but I generally think of overnight oats as a weekday breakfast.
My thought is that if I give you the recipe on a Friday you are able to grab the ingredients over the weekend and make it on Sunday night so that you have a tasty and healthy breakfast waiting for you on Monday morning.
I’m so thoughtful, aren’t I?!
Seriously guys! I dove into the world of overnight oats this summer and fell in love. Mix some milk, old fashioned oats, a little natural sweetener, and some kind of fruit together and the next morning you’ve got the most delicious and refreshing breakfast waiting for you. The oats soaks up all the liquid, and it turns into a pudding-like texture. MAGIC!!!
These pumpkin pie overnight oats are my absolute FAVE of all the overnight oats I have made!!!
Sorry pina colada matcha overnight oats…but it’s true!
The fluffiness of the pumpkin puree makes the overnight oats extra thick and even more pudding like. Plus the warm pumpkin pie spice and the PEANUT BUTTER SWIRL!!!
YES!!! PEANUT BUTTERS SWIRL! Peanut butter always requires all caps!
Finding swirls of peanut butter in every few bites of the pumpkin pie overnight oats is kind of like the whipped cream on top of the pie. Okay, not really, but it’s darn tasty!
Of course you could easily swap the peanut butter for almond butter, cashew butter, or sunflower butter. You can’t go wrong!
5 to 10 minutes of stirring a few ingredients together on Sunday night and come Monday morning you will have a healthy dessert like breakfast waiting for you with all the fall vibes.
I think I can speak for everyone and say that you are gonna rock Monday with these pumpkin pie overnight oats with peanut butter swirl!!!
Oh, and happy Friday friends. Enjoy the weekend!!! 🙂
Pumpkin Pie Overnight Oats with Peanut Butter Swirl
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2 to 4 1x
- Category: Breakfast
- Cuisine: Gluten Free, Vegan, Vegetarian, Dairy Free
Description
Pumpkin pie overnight oats makes the perfect weekday breakfast. Mix it up the night before and breakfast is waiting for you in the morning. This recipe has all the pumpkin spice fall flavors!
Ingredients
- 1 3/4 cup milk (I used almond milk)
- 2/3 cup gluten free old fashioned oats
- 1/4 cup + 1 tablespoon canned pumpkin puree (NOT PUMPKIN PIE FILLING)
- 2 to 3 tablespoons real maple syrup
- 1 to 2 teaspoons pumpkin pie spice
- 2 tablespoons chia seeds
- 2 to 3 tablespoons all natural peanut butter (or sub cashew butter, almond butter, or sunflower butter)
- Optional: pepitas for topping
Instructions
- Mix: Add the milk, oats, pumpkin puree, maple syrup, and pumpkin pie spice to a large mason jar or a bowl. Mix until everything is well combined. Stir in the chia seeds. Taste and adjust sweetness or spices as needed.
- Swirl in peanut butter: Gently stir the peanut butter in a few times so that a peanut butter swirl remains – trust me this is tasty!
- Chill: Cover and refrigerate for 6 to 8 hours (or overnight). The Oats and chia seeds should a have softened and the mixture has thickened a lot.
- Serve: In the morning divide into small bowls or mason jars. Top with pepitas, if desired and enjoy immeditaly.
- Leftovers: Leftovers will keep in the fridge for up to 3 days. If it gets a little thick stir in a little more milk.
Notes
I like to eat my overnight oats alongside some eggs for a complete breakfast.
This seems like a good little meal or snack to have for breakfast. I’ve never been big on eating breakfast but sometimes I need something to get me going on my sluggish days. I’d love to give this a try!
Hi Bryan, yes this makes for a great breakfast when you don’t have much time in the morning. Let me know how you like it! 🙂