Pumpkin Spice Overnight Oats

5 from 7 votes

Pumpkin Spice Overnight Oats

Love pumpkin spice anything? This makes a great make-ahead/batch cooking breakfast for your busy week. Make on Sunday and eat well all week long! Great for those busy mornings getting yourself and your family ready and off to work or school.

Prep Time10

Resting Time8

Total Time8 10

Course: Breakfast/Brunch, Dessert, Snack

Cuisine: Gluten-Free, Kids, Nut-Free, Soy-Free

Keyword: Pumpkin, Winter Squash

Servings:

Calories: 282kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

2 cups Pureed Pumpkin or other winter squash
2 cups Unsweetened almond milk or other unsweetened plant-based milk of choice
½ cup Maple syrup
1 tbsp Pumpkin Pie Spice or cinnamon
2 cups Old-fashioned oats use gluten-free if sensitive
2 tbsp Chia seeds
½ cup Raw Pepitas (shelled pumpkin seeds) or hemp seeds or other chopped raw nuts, like pecans.

Get Recipe Ingredients

Instructions

In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, and pumpkin pie spice.
Add the oats and chia seeds and mix well to combine.
Divide into 5 1-cup jars. Cover and store in the refrigerator overnight or until set. Store covered in the fridge up to 5 days.
Enjoy cold or heat in the microwave for 1 minute before eating. Top with pepitas or other chopped nuts, if desired.

Notes

Try some other winter squashes for this besides pumpkin. Kabocha squash is my absolute favorite! Look for it at your grocery store or farm stand—it is delicious!

To Roast Pumpkins and Winter Squash in the Oven

Cut in half, remove seeds, and roast, cut-side-down, on a parchment or silicone lined baking sheet at 400˚F for about 45 minutes until soft. Scoop out pulp and puree.

To Cook Pumpkins and Winter Squash in the Instant Pot

Wash the outside of your squash.
Put 1 cup water in your Instant Pot and insert trivet/steamer rack.
Put whole squash in your Instant Pot. If it's too big, trim and put pieces in. No need to peel or otherwise cut. Yes, you're leaving the seeds in!
Put on the lid, set to pressure, and cook on High pressure 25 minutes.
Do a quick release when done and then carefully remove your squash.
When cool enough to handle, cut in half, scoop out seeds, and then scoop the cooked pulp out of the skin to puree.

Pumpkin Pie Spice

Don't have pumpkin pie spice? Simply make your own! Mix together:

1½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves

Store in a tightly sealed container.

Nutrition