I love all things pumpkin. A few years ago my WW leader mentioned adding canned pumpkin to her oatmeal, and I thought that was genius! So, I went a year or two adding pumpkin to my instant oatmeal, but I wanted something more nutritious and filling than instant oatmeal. I have been thrilled with my version of pumpkin pie overnight oats.
Traditional old fashioned oats take too long for me to make during the week, and I have had issues with boiling over and sticking to the pan. I’m sure it’s user error, but I also HATE standing at a pot and stirring for 15 minutes straight if I’m making a big batch. I have seen lots of recipes for crock pot oatmeal, but the timing never seems to work out for me to get it made. Plus, if I’m being honest, I’ve always been worried about the clean up after making it in the crock pot. One of these days I’ll try it, but this year I was SUPER excited to stumble onto overnight oatmeal. Most of the recipes I have seen for overnight oats are cold, but I eat this recipe hot. I just can’t stand to eat a cold breakfast when it’s cold outside. My office is always really cold and the thought of a cold breakfast makes me not want to eat at all. Yeah right. Who am I kidding. Like I’d ever skip a meal. 😉
My inspiration and basic ingredients are thanks to the recipes on The Yummy Life. I have switched some things up to create my own version, and I’m pretty much in love with it. There’s no cooking. They can be frozen. You can eat it hot or cold. Quick, easy, and delicious is my kind of recipe!!
I start by gathering my ingredients and mason jars. I use the pint size (16 oz) freezer safe wide mouth mason jars for my oatmeal recipes. The wide mouth makes the jars easier to fill. Be sure you get freezer safe jars if you intend to freeze these.
I make my oatmeal like an assembly line. I find it so much easier to create multiple servings of a recipe all at once than to get everything out every time I need to make one more. I try to make enough servings to use the entire large container of greek yogurt so I don’t have any waste. In theory, I should get 16 oatmeals from one large greek yogurt (4 cups total), but it doesn’t always seem to work out exactly right. Again, that must be user error on my part. 😀
I add one ingredient to all my jars before I move on to the next ingredient. This speeds up the process quite a bit. Add the following to each jar: 1/4 cup old fashioned rolled oats (NOT QUICK OATS), 1 1/2 tsp chia seeds, 1/3 cup skim milk, & 1/4 cup plain nonfat Greek yogurt. These are the foundation ingredients that will be needed for all overnight oats recipes, regardless of the flavor. (This basic recipe is from The Yummy Life, so I can’t take credit for it!)
To turn this into pumpkin pie oatmeal, I add the following to each jar: 2 packets of Splenda, 1/2 tsp pumpkin pie spice, and 1/2 cup canned pumpkin. Stir until all ingredients are blended well. You can see that the oatmeal looks nice and creamy with a definite pumpkin color.
Since I make these in large batches, it is essential that they are labeled. Once they are frozen, it might be hard to tell the pumpkin apart from the apple cinnamon or other flavors. I have reusable labels called Label Once that are freezer safe! As you can see, I label them with the type of oatmeal and the points+ values. By this time, I know they are 4 points+. I label them anyway because I don’t want any excuses. Seeing the values written on my food just reminds me again that I need to track those points!!
Once the jars are complete and labeled, I put them straight in the freezer for longer storage. If I plan to eat any the week I am making them, I will put those in the fridge. Since I usually make this in a large batch, I tend to freeze most of them for future use.
I thaw this in the fridge overnight before I am ready to eat. You can eat this cold. It is delicious cold and tastes almost like pumpkin pie! As I mentioned above, I need hot oatmeal this time of year. I wasn’t sure how it would taste warm with the yogurt, but I have decided to be braver with my food these days. I tried it and LOVED it.
This can be eaten directly from the jar, but I prefer to dump it out in a bowl. It is really just a personal preference for me because I feel like the appearance makes it more enticing. I heat this for 1 minute, stir, and heat 1 more minute.
This is not the best picture, but you get the idea. This is the bowl I use at work. I usually top this with pecans and raisins for another 3 points. If I have a day that I need to save on points, I might skip it, but I think the raisins and pecans give it a little something extra.
The full recipe is below. I will also add this to my Plan to Eat account. If you are member, send me a friend request to see all my recipes! My username is notreallyhungry.
- ¼ cup old fashioned rolled oats
- 1½ tsp chia seeds
- ⅓ cup skim milk
- ¼ cup plain nonfat Greek yogurt
- 2 packets Splenda
- ½ tsp pumpkin pie spice
- ½ cup canned pumpkin
- 14g raisins (optional)
- 7g pecans (optional)
- Combine all ingredients (except raisins and pecans) in a pint size (16 oz) mason jar.
- Stir well and put lid on jar.
- Put in fridge overnight or freezer for future use.
(NOTE: Oatmeal must be in fridge overnight for oats to soften and be ready to eat.)
- When ready to eat, heat in microwave 1 minute on high. Stir and heat 1 minute more.
You may also eat this cold if you prefer.
- Top with raisins and pecans if desired.
4 Points+ without raisins & pecans
Points+ value was calculated without pumpkin, since 1 cup of pumpkin is 0 points+. Full nutrition stats include pumpkin. If calculated with pumpkin included, recipe would be 8 Points+.
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