I often have the best intentions for breakfast that don’t necessarily come to fruition. You know how it goes; you want to make that green smoothie and start your day off right. How about pulling out the stops and making yourself a breakfast of scrambled eggs, fruit and a side of toast? If you’re anything like me, these ideas sound fantastic, but then reality sets in. I’ve been up for hours, gotten 4 kids ready and off to school, and I now need some realistic options. Enter today’s new recipe: easy pumpkin overnight oats.
Why I love overnight oats
- Overnight oats are so versatile. You may have tried my kids favorite version, which is simply another way to flavor a good base. There are so many ways to change up the flavor!
- Not only are these good for breakfasts, but I often give them to my kids in their lunchboxes or bring them in the car as an afterschool snack when we are busy with activities.
- I mean seriously – how much goodness can you get in one container? Whole grain, fiber-full rolled oats mixed with pure pumpkin (gotta love a vegetable early in the a.m. – or anytime). Add in some optional seeds or nuts, and this is a meal that I can feel good about (and feel good from afterwards!)
- Pumpkin overnight oats are wonderful post-workout when you need something filling to refuel.
- Pre-making these is probably my favorite attribute here. They take just minutes to put together, and suddenly you have convenience food on hand and ready for those busy times.
About these pumpkin overnight oats
- Make sure to use pumpkin puree, and not pumpkin pie mix.
- My kids were happy with 1 1/2 Tablespoons of maple syrup, but feel free to adjust to your liking.
- I personally love adding in pecan pieces, but you can also try unsweetened coconut flakes, nut butter, dried cranberries (so festive, right?!) or chocolate chips.
- These jars work perfectly for pumpkin (or other) overnight oats.
- For those who think – EWWW! Cold oats?! Feel free to heat them up before enjoying. Just don’t forget to remove the metal lid before doing so;).
- ½ cup rolled oats (use GF if needed/desired)
- ½ cup unsweetened almond or other nut milk (I used New Barn)
- ⅓ cup pumpkin puree
- ¾ tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1½ TBSP maple syrup
- pecan pieces (or other alternatives - see below) for topping (optional)
- Mix all ingredients in a glass jar or container and let sit in the refrigerator overnight, or a minimum of 4 hours. Try topping or adding in the following (optional): dried cranberries, coconut flakes, pecans, almond or peanut butter or a teaspoon of chocolate chips.
While these are super seasonal, they honestly work well anytime of year. I mean, autumn or not, I’m always a pumpkin fan! How about you?
And one last image from this shoot to share … a little behind the scenes. I love getting my kids involved with cooking and helping in the kitchen, but sometimes you just need an extra hand with getting those *perfect* (I’m still a work-in-progress photographer, lol) shots. Generally my 13 year-old will help out, but she was not home, so I solicited my 9 year-old. How sweet is she?! Super thankful for my “little friends” as I fondly call them. #proudmom:)
Posts may contain affiliate links. Products purchased through an affiliate link have the same costs, but Easy Real Food will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!