Pumpkin Pie Overnight Oats

Pumpkin Pie


Makes 2 servings

This healthy, filling, protein-packed breakfast is super easy to make and tastes like a slice of pumpkin pie straight from the Thanksgiving table! With amazing ingredients, this recipe is a great source of fiber, vitamins, minerals, amino acids and anti-oxidants, providing several health benefits, including improving digestion and heart health, regulating blood sugar and lowering inflammation. Make a few jars on Sunday night and keep them covered in the fridge for up to a week. Nosh on them when you don’t have time to cook in the mornings, take them to work to enjoy or just eat them as a snack or dessert!


  • 3 tbsp. pumpkin (fresh or canned with no sugar)
  • 1 cup unsweetened almond milk (or milk of choice)
  • ¼ cup plain organic Greek yogurt (omit if dairy-free or sub with dairy-free yogurt)
  • ¼ tsp. Pumpkin pie spice
  • ¼ tsp. Cinnamon
  • 1 tbsp. ground Flaxseeds
  • 1 tbsp. Hemp seeds
  • 1 tbsp. Chia seeds
  • ½ tsp. Vanilla
  • 1/8 tsp. Sea salt
  • 2-3 tsp. raw honey
  • 1 cup Old Fashioned Oats or Steel Cut Oats
  • ¼ cup chopped Walnuts
  • Optional additional toppings: More Walnuts, Pecans, berries, drizzle honey


  • In a glass jar (I use a wide mouth mason jar) combine pumpkin, yogurt, and milk. Then add remaining ingredients and stir to combine/shake jar.
  • Cover and refrigerate for at least a couple of hours or overnight.
  • The following morning stir well before eating to evenly distribute the oats.
  • Add any other desired toppings of choice.
  • Add an extra drizzle of honey if more sweetness is preferred.
  • You may enjoy the oats cold, or place in a small saucepan and heat for a few minutes to warm.
  • Enjoy!