Delicious and easy pumpkin pie overnight oats. Prepare this ahead of time to have a quick and healthy breakfast ready to go for two mornings.
A little while ago, someone from the AHH community asked me whether I knew any good recipes for overnight oats. I LOVE my porridge in the mornings. It warms me up and is one of a few breakfasts that truly fills me up for a good couple of hours. But I had to disappoint her. The last time I made overnight oats was years ago and the recipe I tried was a little bit bland.
A HEALTHY AND QUICK ALTERNATIVE
But since I started my new job I’ve been searching for new ideas for quick and healthy breakfasts. I currently commute for my work and the last thing I want to do on those early mornings is to think of and prepare a healthy breakfast (a sleepy brain and consciously choosing a healthy meal don’t go well together). Or just to go for plain porridge AGAIN.
This pumpkin pie overnight oats recipe is one of my favourites now when it comes to those rushy mornings. I prepare it the night before and in 10 minutes I will have breakfast sorted for two mornings. Overnight oats last for 5 days in the fridge so you won’t have to eat the same breakfast two mornings in a row.
You can eat it cold but I like to pop it in the microwave in the morning. I somehow feel more full after a warm meal.
Overnight oats are extremely customisable and I encourage you to play around with different ingredients if you lack some of the ingredients mentioned in the recipe.
Don’t have sour cream? Why don’t you try it with cream cheese? Or don’t like oat milk? Any milk will do! I would recommend you to keep the chia seeds in the recipe because that’s what makes the overnight oats lovely and creamy.
Another benefit of this breakfast? It’s sugar free!
For this recipe you will need oats, chia seeds, oat milk (I like to use barista oat milk, this is my favourite brand), natural or greek (full fat!) yoghurt, sour cream, grated butternut squash, banana, cinnamon, and raisins.
Find the exact measurements in the printable at the end of this post. It is possible to use honey/maple syrup instead of the banana but I usually omit it to have a sugar free breakfast.
This recipe is so easy to prepare. All you have to do is mix up all of the ingredients in a bowl and to put the mixture in an old jam jar for example. The most important thing is to remember to prepare it ahead of time and to put it in the fridge.
Time will sort the rest!
Pumpkin Pie Overnight Oats
- 90 grams butternut squash shredded, could be replaced with pumpkin or carrot
- 80 grams natural or greek (full fat) yoghurt
- 50 grams rolled (or organic) oats
- 160 ml oat milk ideally you'd use unsweetened milk here if you want to go for a sugar free breakfast
- 1 tbsp chia seeds
- 1 banana mashed, you can use 2 teaspoons of honey or maple syrup instead if you don't mind your breakfast not being sugar free
- 2 tbsp sour cream could be replaced with cream cheese
- 1 hand full raisins
- 1/2 tsp ground cinnamon
- Mix up all of the ingredients in a bowl and to put the mixture in an old jam jar for example. The most important thing is to remember to prepare it ahead of time and to put it in the fridge. Overnight oats keep for 5 days in the fridge.