Pumpkin Spice Overnight Oats (Without Yogurt)
The pumpkin spice breakfast of your dreams! These creamy yogurt-free pumpkin spice overnight oats studded with graham cookie crumbles are incredibly easy to make and so delicious!
Equipment
- large bowl
- spoon
Ingredients
Pumpkin spice overnight oats ingredients
- 1 cup old-fashioned (rolled) oats
- 1 cup unsweetened almond milk (or other nondairy milk)
- ⅓ cup unsweetened pumpkin puree (canned works fine)
- 1 tablespoon maple syrup
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Graham cookie crumble ingredients (optional)
- ½ cup oat flour
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon unsweetened almond milk
- ½ tablespoon ground flaxseed
- ½ teaspoon light or dark/robust molasses (see Note)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Toppings (optional)
- pecans
- shredded coconut
Instructions
- Make the graham cookie crumble (optional): If you are making the optional graham cookie crumble, add the cookie crumble ingredients (oat flour, coconut sugar, maple syrup, almond milk, flaxseed, molasses, vanilla extract, cinnamon, and nutmeg) to a large bowl. Stir until the ingredients are just combined (the result should be a mix of large and medium-size chunks; over-stirring will cause the cookie crumble to have a more powder-like consistency). Spoon the mixture into a storage container with a lid. Clean the bowl so you can reuse it to make the pumpkin spice overnight oats.
- Make the pumpkin spice overnight oats: To the large bowl, add the pumpkin spice overnight oats ingredients (oats, almond milk, pumpkin puree, maple syrup, flaxseed, chia seeds, pumpkin pie spice, cinnamon, and vanilla). Stir well. Spoon the mixture into a separate storage container with a lid.
- Refrigerate: Cover the storage containers and put them in the fridge to chill overnight.
- Serve: In the morning, alternate spoonfuls of pumpkin spice overnight oats and cookie crumble in a parfait dish or other serving container. Top with pecans and/or shredded coconut, if desired.
Notes
- For the graham cookie crumble, opt for “light” or “dark” molasses. Light is the sweetest and is most commonly used in baking. Dark (also labeled as “robust”) is darker in color and less sweet, but it still works well here. I prefer to use robust in this recipe because it adds a flavor reminiscent of gingerbread. A third kind of molasses, blackstrap molasses, is thicker and darker than the others and has a distinctive bitter taste. For that reason, I do not recommend using it in this recipe.
- Chilling the pumpkin spice overnight oats and the graham cookie crumble in separate containers helps maintain their separate textures when they are combined. As a result, you’ll have creamy overnight oats studded with soft, chewy, cookie-like pieces. If they are blended together overnight, their textures merge and the effect will not be as noticeable.