Easy Pumpkin Overnight Oats With Chia Seeds

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A healthy day starts with a nutrient-packed breakfast! These pumpkin overnight oats with chia seeds taste like pumpkin pie and will be loved by your whole family.

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I know that you are probably thinking that I am overnight oats crazy, and you just may be right – but I told you on Facebook last weekend that I was coming at ya with my pumpkin version, so here it is! After all, my Chia Seed and Banana Overnight Oats recipe was a big hit with readers, so why not give it another twist?

Easy Pumpkin Overnight Oats With Chia Seeds

This recipe is especially great if you have visitors coming in for Thanksgiving or Christmas and want something super healthy and nutrient packed that you can make ahead of time and have plenty for a group of people ready to go. It is self serve and a fantastic way to start your day! Now, don’t expect this to be a sweet breakfast, because it’s totally not. If you need a hint of sweetness, I suggest adding in a sprinkle of organic coconut sugar, raw organic honey, or real maple syrup to the mixture – but just a wee bit!

Pumpkin and Chia Seed Overnight Oats

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

This nutrient packed pumpkin and chia see overnight oats is a healthy way to start your day!

Recipe type: Breakfast

Serves: 4 servings

Ingredients

4 tbsp pumpkin puree
5 tbsp chia seeds
1 tbsp pure vanilla extract
1 tsp cinnamon
2 cups rolled oats
2¾ cups unsweetened vanilla almond milk

Instructions

Mix everything into a large bowl (or the container you plan to store it in), making sure that all the chia seeds are separated and not clumped together.
Place a lid on top of your bowl and store in the refrigerator.

I also want to add that I used Libby’s pumpkin puree for this recipe, which I was okay with since it only has 5 grams of sugar preserving. But – I had originally set out to make my own. I couldn’t find any sugar pumpkin accessible to me lately, so canned it was! If you have the opportunity to make your own, I would choose that path.

It has become a tradition of mine to make a batch of this every single Sunday (I add a little bit more of everything to the recipe and then have enough for 6 days), as it keeps me from reaching for anything that I shouldn’t be eating in the morning when I don’t have time to do anything else besides grab something quick.

If you want to get fancy, you can make this into individual servings and store in Mason Jars (I found this particular one in the dollar section from Target), but if it’s just you, I recommend a big plastic tupperware container, and you are good to go for the week!

What’s your favorite go-to breakfast? And psssst this pairs amazing with my skinny pumpkin spice smoothie!

Fashionably Yours,

Allison