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Finished Make-Ahead Pumpkin Pie Oatmeal with pecans and maple syrup, ready to enjoy.

Deliciously Easy Make-Ahead Pumpkin Pie Oatmeal Recipe

  • Total Time: 4 hours (including chilling)

Description

Start your mornings with the warm, comforting flavors of fall with this Make-Ahead Pumpkin Pie Oatmeal! This recipe combines the creamy texture of oats with the rich, spiced taste of pumpkin pie, making it a perfect breakfast for busy mornings. Whether you meal prep for the week or want a quick, wholesome dish, this oatmeal is a game-changer. Plus, it’s packed with fiber, vitamins, and natural sweetness—no refined sugar needed!

Ingredients

Scale
  • 1 cup rolled oats (gluten-free if needed)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups milk (dairy or plant-based)
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • Pinch of salt
  • Optional toppings: chopped pecans, chia seeds, coconut flakes, or a dollop of Greek yogurt.

Instructions

  1. In a medium bowl, combine the rolled oats, cinnamon, pumpkin pie spice, and a pinch of salt. Stir well to distribute the spices evenly.
  2. Pour in the milk, pumpkin puree, maple syrup, and vanilla extract. Stir until everything is well combined and smooth.
  3. Give the mixture a final stir, ensuring there are no clumps. Taste and adjust sweetness if needed by adding more maple syrup.
  4. Transfer the mixture to an airtight container and refrigerate for at least 4 hours (or overnight). The oats will soften and absorb the liquid, creating a creamy, pudding-like texture.
  5. When ready to eat, give your Make-Ahead Pumpkin Pie Oatmeal a quick stir. If it’s too thick, add a splash of milk. Top with your favorite garnishes like toasted pecans, extra maple syrup, or chia seeds.

Notes

  • This oatmeal keeps well in the fridge for up to 5 days in a sealed container.
  • For longer storage, portion it into individual servings and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • For a vegan version, use almond milk and swap honey for maple syrup.
  • For extra creaminess, replace half the milk with coconut milk.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes

Nutrition

  • Serving Size: 1 serving (½ of recipe)
  • Calories: 220 Kcal
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 5mg

Keywords: pumpkin pie oatmeal, make-ahead oatmeal, healthy breakfast, meal prep oatmeal, fall breakfast recipe, pumpkin spice oatmeal, overnight oats, easy breakfast, dairy-free oatmeal, gluten-free oatmeal

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Find it online: https://dinnerrecipesidea.com/deliciously-easy-make-ahead-pumpkin-pie-oatmeal-recipe/