GFHigh proteinHigh fiberBreakfast
Pumpkin Pie Overnight Oats
Pumpkin pie for breakfast. This can easily be DF if you swap the yogurt and milk for coconut yogurt and any dairy-free milk.
Makes 1 serving
495Calories
27gProtein
77gCarbs
9gFat
9gFiber
Macros estimated per serving, includes 2 tbsp maple syrup total.
For the oats
- ½ cup milk of choice (I used Fairlife fat-free milk)
- ¼ cup pumpkin purée
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon ground chia-flax blend, ground chia, ground flax, or whole chia seeds
- ½ teaspoon pumpkin pie spice
- Dash of cinnamon
- Pinch of salt
- ½ cup rolled oats (I used organic, gluten-free oats)
- 1–2 tbsp maple syrup, to taste, optional
For the yogurt layer
- ½ cup plain nonfat Greek yogurt (I used Fage)
- Dash of vanilla bean paste
- Drizzle of maple syrup, to taste (I did about ½ tbsp)
- Pinch of sea salt
For layering
- About 6 Simple Mills graham crackers, broken in half
Instructions
- In a mixing bowl, combine the milk, pumpkin purée, vanilla, chia-flax blend, pumpkin pie spice, cinnamon, and salt. Stir in the oats and add maple syrup to your preferred sweetness.
- Cover and refrigerate for about 5 hours or overnight.
- In a separate bowl, mix the Greek yogurt, vanilla bean paste, maple syrup, and sea salt until smooth.
- To assemble, add half the oat mixture to a jar or bowl, followed by half the yogurt mixture and 3 graham crackers, broken in half.
- Repeat with the remaining oats, yogurt, and 3 graham crackers. Serve and enjoy!
Originally shared in my Substack post Pumpkin Pie Overnight Oats, Choc Pumpkin Cookies & Fall Granola on October 26, 2026.