Healthy Breakfast Pumpkin Spice Overnight Oats
Overnight oats have been around for a very long time. The idea is simple. Mix your oats with milk and spices, leave overnight to soak and soften and in the morning you have a wonderful bowl of delicious, creamy oats. A lovely healthy breakfast awaits you.
I have been intrigued by overnight oats for quite a while. Fall is one of my favorite seasons and the flavors of fall are a great addition to an overnight oat bowl. I am still on my pumpkin, a nutritional superstar kick so this recipe uses super healthy pumpkin purée, cinnamon, nutmeg, ginger, raisins and maple syrup! The addition of chia seeds adds protein, omega 3 fatty acids, fiber, and other nutrients. Super simple, super good, super nutritious. And you won’t believe how creamy the oats are.
To get the most nutritional punch, sprout, dehydrate and flake your own oats. You can make a big batch and once they are dried, just use as you would normal oats. But this recipe works with regular rolled oats, just fine (not raw). You can buy sprouted oats here: Sprouted Rolled Oats
You can use raw pumpkin purée (just purée pumpkin in the food processor or blender), or in a pinch canned (not raw). I used fresh almond milk.
Fall Inspired Overnight Oats
Serves 2
- 1 cup raw oats (see raw oats)
- 2 tablespoons chia seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cups almond milk (or other favorite non-dairy milk)
- 1/2 cup pumpkin purée (from a sugar pumpkin)
- In a medium bowl, stir together oats, chia seeds, and spices.
- Whisk together almond milk and pumpkin purée.
- Stir almond milk mixture into oat mixture. Cover and place in refrigerator overnight.
*You can gently warm the oats stove top in the morning.
Ursula wrote on December 27, 2014
Hi Susan! Happy Holidays! I don’t see the raisins and maple syrup in the breakdown?
Teffy @ Teffy's Perks wrote on December 4, 2014
YUM!! Looks so amazing!
I’ve just got regular gluten free rolled oats in my fridge, I’ve never even thought about rolling my own! Also, is the taste of the pumpkin different if you have it raw? I’ve never had it raw before as I always roast or steam mine!
Ashlee wrote on December 3, 2014
I have so much leftover pumpkin puree from Thanksgiving and have been meaning to look up a recipe to use it up with. Making this tonight!
omlet wrote on November 26, 2014
Looks amazing!
Zsuzsa wrote on November 26, 2014
hi, I think when you talk about raw pumpkin, it is still raw if you cook it on low heat, 45 celsius for several ours. am I right Susan? 🙂
emma wrote on January 21, 2015
Hey! Is that working? Did you try it? It looks so good! Can’t wait to try it!
Ute Lehmann wrote on November 25, 2014
Some pumpkins are not to eat raw, other pumpkins are to eat raw. Which pumpkins strains are good to eat raw? Which pumpkins are good to be used in sweet receipes like this?
kathi wrote on November 25, 2014
how do you make raw pumpkin purée
Sarah wrote on November 25, 2014
“You can use raw pumpkin purée (just purée pumpkin in the food processor or blender)”
Joanna wrote on November 24, 2014
Yey– so exited to try this recipe! I have noticed other no-cook oatmeal recipes online before but have yet to try one. Since I already happened to have a little pumpkin purée left in my fridge from other autumnal experiments, this seemed like the perfect opportunity to finish it off. I also combined a little apple cider with the nut milk liquid for some extra enhancement.
Exploding Mary wrote on November 24, 2014
Looks good. I wonder, could I sub ground flax or flax seeds (perhaps in a slightly smaller amount) for the chia?
I love the pumpkin too, and buy six or seven at least each autumn before my local farmer’s market closes for the season, so that I always have one cooked and ready to use, and another ready to roast. I never get tired of the taste before they’re gone.