Pumpkin Pie Overnight Oats with Optional Maple Vanilla Yogurt & Toasted Almond Crumble
Creamy, cozy, and spiced like your favorite pumpkin pie, these overnight oats are a simple make-ahead breakfast that tastes like a treat. Layer with maple vanilla yogurt and almond crumble for a fall-inspired breakfast that feels like dessert—but is secretly wholesome.
Ingredients
- ½ cup rolled oats
- ⅔ cup unsweetened almond milk (or milk of choice)
- ¼ cup pumpkin purée
- 2 tablespoons unsweetened greek yogurt
- 1 tablespoon vanilla protein powder
- 1 tablespoon maple syrup (plus extra to taste)
- ½ tablespoon chia seeds
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch of salt
Optional maple vanilla yogurt:
- ¼ cup nonfat unsweetened Greek yogurt
- ½ teaspoon maple syrup (plus extra to taste)
- Splash of vanilla extract
Optional almond crumble topping:
- 1 tablespoon slivered or chopped almonds
- 1 ½ teaspoons almond meal or oat flour
- ¼ teaspoon cinnamon
- ½ teaspoon maple syrup
Instructions
- In a small bowl or jar, stir together oats, almond milk, pumpkin purée, maple syrup, protein powder, Greek yogurt, chia seeds, vanilla, pumpkin pie spice, and salt. Mix well, cover, and refrigerate overnight (or at least 4 hours).
- If using the maple vanilla yogurt, combine the yogurt, maple syrup, and vanilla until smooth. Keep chilled.
- To make the almond crumble, toast almonds and almond meal with cinnamon and maple syrup in a dry skillet over medium heat for 1–2 minutes. Let cool.
- Stir the oats and layer with whipped coconut cream (if using). Top with almond crumble and enjoy.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS:
Make sure your oats are well mixed so the chia seeds don’t clump. For creamier oats, use full-fat canned coconut milk for part of the liquid. If you’re short on time, let the oats chill at least 4 hours instead of overnight. VARIATIONS:
Swap the almond milk for oat or dairy milk. If you’re not into almonds, try a walnut or pecan crumble instead for a cozy twist. SERVING SUGGESTIONS:
Enjoy these oats straight from the fridge or let them sit at room temperature for 10–15 minutes for a softer texture. Top with sliced banana, fresh berries, or a drizzle of nut butter. For a dessert-style breakfast, add the whipped coconut cream and almond crumble right before serving.
Make sure your oats are well mixed so the chia seeds don’t clump. For creamier oats, use full-fat canned coconut milk for part of the liquid. If you’re short on time, let the oats chill at least 4 hours instead of overnight. VARIATIONS:
Swap the almond milk for oat or dairy milk. If you’re not into almonds, try a walnut or pecan crumble instead for a cozy twist. SERVING SUGGESTIONS:
Enjoy these oats straight from the fridge or let them sit at room temperature for 10–15 minutes for a softer texture. Top with sliced banana, fresh berries, or a drizzle of nut butter. For a dessert-style breakfast, add the whipped coconut cream and almond crumble right before serving.
Nutrition
Calories: 345kcalCarbohydrates: 53gProtein: 17gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 29mgSodium: 262mgPotassium: 411mgFiber: 9gSugar: 16gVitamin A: 9538IUVitamin C: 3mgCalcium: 376mgIron: 3mg
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