Om So Good – Pumpkin Pie Overnight Oats


Pumpkin Pie Overnight Oats I have been making overnight oats for my breakfast.  I like these for a few reasons – they are a cold alternative to hot cereal; they include protein, carbohydrates and fiber to keep you full;  and you can make them the night before for a no hassel breakfast in the morning.

I started making them with bananas and berries this summer.  Now that it is autumn my love for pumpkin has re-emerged.  Here is the most recent rendition of the recipe.  I made this for my breakfast on the way to the airport last week.  It was delicious and kept me from eating some empty, overpriced calorie laden food at the airport.

Om Seeking Balance Pumpkin Pie Overnight Oats

3/4 cups oats
1 cup pumpkin puree
1 cup non-fat plain greek yogurt (or vanilla)
1 tsp vanilla (or more if you like)
1 tsp pumpkin pie spice (or more if you like)
1 cup almond milk (plain or vanilla no sugar added)
brown sugar, splenda brown sugar blend or maple syrup to taste

Mix together, refrigerate overnight and enjoy.  This makes about 3 servings – unless you are really hungry.  If it is a little thick in the morning, simply stir in some additional almond milk.  You may choose to sprinkle with graham cracker crumbs and/or walnut or pecan pieces.  


  1. What a great idea, Terri! I just made baked oatmeal for the kids the other day and they loved it. I think we would all love this one too. Will have to try it soon. Thanks!

  2. I really like this idea. When tax season rolls around I’m lucky if I get to have breakfast most mornings as I’m rushing out the door to “beat the traffic” (school buses are the worst!) so I am definitely going to try this very soon – I’ve been making oatmeal the last few days trying to find some compromise – this may very well be it. Thanks.
    Going to grab your button for my blog as well.

    • Thank you for the comment and for grabbing my button! I will hop on over to your site when I have a minute. I had to improvise the oatmeal today. We ran out of Greek Yogurt and I had the pumpkin mixture going. I stirred in low fat ricotta and some protien powder. We will see how that works out tomorrow.