Easy Pumpkin Pie Overnight Oats
Creamy pumpkin pie overnight oats made with pumpkin purée, peanut butter, maple syrup and warming spices. Prepare them the night before for an easy autumn breakfast.
Servings 2
Calories 258kcal
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Ingredients
- 120 ml Milk
- 100 g Pumpkin Puree
- 15 g Peanut Butter
- 1 tablespoon Maple Syrup
- 50 g Rolled Oats (Old fashioned oats)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ½ teaspoon Ground Ginger
- ⅛ teaspoon Nutmeg
- 1 tablespoon Pumpkin Seeds
Instructions
- Place the milk, pumpkin purée, peanut butter, maple syrup, vanilla extract, cinnamon, ginger and nutmeg in a mixing bowl. Stir until evenly combined.120 ml Milk, 100 g Pumpkin Puree, 15 g Peanut Butter, 1 tbsp Maple Syrup, 1 tsp Vanilla Extract, ½ tsp Cinnamon, ½ tsp Ground Ginger, ⅛ tsp Nutmeg
- Add the rolled oats and mix thoroughly, scraping around the sides and bottom of the bowl.50 g Rolled Oats (Old fashioned oats)
- Divide between two small jars or containers. Cover and refrigerate for at least 6 hours, or overnight.
- Stir before serving, adding a splash of milk if needed. Divide the pumpkin seeds between the portions and add extra maple syrup to taste, if desired.1 tbsp Pumpkin Seeds
Notes
- Pumpkin: Use plain pumpkin purée, not pumpkin pie filling.
- Consistency: Loosen the chilled oats with milk a little at a time.
- Portions: Makes two small servings; add yoghurt or fruit for a larger breakfast.
- Storage: Refrigerate in covered containers for up to 3 days.
- Toppings: Add seeds, nuts and granola just before serving.
- Dairy-free: Use plant-based milk.
Nutritional Information (Approximate)
Calories: 258kcal | Carbohydrates: 34g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 404mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7884IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg
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