Healthy pumpkin pie overnight oats

Photo and recipe via  Lemons + Zest

Photo and recipe via Lemons + Zest

I don’t know about you, but I can’t get enough of fall’s warm flavours: cinnamon, ginger, nutmeg, cloves, and, my personal favourite, pumpkin.

Pumpkin spice gets a lot of hype around this time of year, and for good reason. This combination of spices (made primarily of cinnamon, nutmeg, and ginger) is loaded with antioxidants, B vitamins, iron, potassium, zinc, and minerals.  Not only do these spices aid digestion, they also help regulate blood sugar. Add pumpkin spice to deserts, warm drinks or home-baked goods for a boost of health (and taste!).

If you’re as obsessed with pumpkin spice as I am, try this pumpkin pie overnight oats recipe from Lemon + Zest for a healthy breakfast option with all the fall flavour.

Mix it up the night before to make your morning hassle-free, and enjoy!

Photo and recipe via  Lemons + Zest

Photo and recipe via Lemons + Zest


  • 1/2 cup rolled oats (regular or gluten free)

  • 1/2 cup vanilla unsweetened almond milk (or milk of choice)

  • 2 Tbsp pumpkin purée

  • 1 tsp chia seeds

  • 2-3 tsp maple or sweetener of choice

  • 1/2 tsp cinnamon

  • 1/4 tsp pumpkin spice

  • 1/2 tsp vanilla extract

  • dash of sea salt

  • chopped pecans for garnish (optional)


  1. Combine all ingredients in a bowl or jar that can be sealed.

  2. Stir well to combine. Chill in the refrigerator overnight or at least for 4 hours.

  3. Eat these warmed up or cold if you are on the go!

*Add a tablespoon or so of milk before serving if oats are too thick for your liking.

Riley Webster