I had had mentioned earlier to not expect any pumpkin recipes until October. Well, it’s October 1st today!! I seriously can’t believe it’s already October. I personally LOVE summer; it’s by far my favorite season. I love spending as much time as possible outside, which is so much easier in the summer with longer hours of daylight. Fall to me is slightly depressing since that means winter is coming. BUT I know fall is many people’s favorite season, and I have to say I do enjoy fall baking. ?
Back to these overnight oats! In case you’ve missed them, I have a couple other recipes for overnight oats already posted. We have lemon overnight oats for fresh spring flavors, and chocolate chip zucchini bread overnight oats to use up your garden zucchini. Now time for a fall version! And can I just say, these pumpkin pie chocolate chip overnight oats are my favorite overnight oats recipe to date (but there are more coming!).
Why I Love Overnight Oats
I love overnight oats because honestly, during the week I rarely take the time to sit at home and eat breakfast. I often eat breakfast on the go and/or when I get to work, so I love prepping these oats to pack with me on the go. So simple and requires no extra time in the morning! Another reason why I love them is because I’m all about a super thick, almost cookie-dough like texture with my oats. Not a fan of soupy/runny oatmeal. Overnight oats are easy to make very thick, especially as they thicken up more overnight in the fridge! But, if you prefer warm oatmeal, you can definitely warm these oats up in the microwave the next morning. I’d recommend adding another splash of milk though if you’re heating them.
As always, I’d love to hear from you if you try this recipe!! Hope you love it as much as I do. ?
- 1 cup old-fashioned rolled oats
- ½ cup pure pumpkin puree (100% pumpkin)
- 1 cup unsweetened vanilla almond milk, or milk of choice
- 1 serving (46 grams or about ½ cup) vanilla plant-based protein powder*
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 tablespoons mini chocolate chips
- Add all ingredients to bowl and stir until combined. Divide into two containers (I love using glass jars, but any container will do!).
- Refrigerate for at least an hour or overnight. Will keep well in the fridge for several days.
So I have a few questions, they’re basically what things are and where to get them. What is pumpkin puree. What vanilla plant-based protein powder do you use? And is pumpkin pie spice literally a spice where I would buy spices normally?
Great questions. First, pumpkin puree is just canned pumpkin. Like what you’d use to make pumpkin pie. Libby’s is the most common brand, often found in the baking aisle at the grocery store. For recipes, my go-to brands are either Vega Sport or Orgain vanilla protein powder, which I order online via Amazon. Pumpkin pie spice is found next to all the other spices; I’ve never had an issue finding it. It’s a mixture of cinnamon, nutmeg, ginger, and allspice. You could easily just sub cinnamon and/or cinnamon and nutmeg though (I’ve done that before). Hope this helps! 🙂
I’m ALL for pumpkin hanging out in my overnight oats! Even better that you threw chocolate into the party! I’d love to wake up to these cozy oats every morning. 🙂
Yes, I seriously was so excited to have these ready for breakfast the next morning!! Love starting my day with a little chocolate too 🙂
Yummy and absolutely love making..
So glad to hear you’ve made them and like the recipe!! ?
I love overnight oats!! This looks yummy.
Thank you, hope you like this recipe then! 🙂