Coconut Pumpkin Pie Overnight Oats

Coconut Pumpkin Pie Overnight Oats

  • Servings: 1
  • Difficulty: Easy
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Overnight oats are basically the thing to do when you are busy, lazy, or both. Mix it together while you are talking on the phone or to your spouse, friend or mom, watching tv, listening to a podcast or maybe while dancing around the house to your favorite tunes. Let it sit overnight and then BOOM you have instant breakfast with zero effort or thought put into it the next day. That is WAY WAAAY faster then hitting up the drive thru or even a vending machine at work. When I'm going to have a crazy busy week I make 5 of these at a time. One for everyday of the week. Then I can wake up, exercise, shower, grab overnight oats, and head out the door. You may see me eating while driving my car, on a plane, at a desk or while sitting in my footed hoodie Batman Jumpin' Jammers at the kitchen table editing a recipe while shoveling spoonfuls of oatmeal goodness into my mouth. Any which way, breakfast should be a healthy no brainer decision if you spend a few minutes prepping it. So it is fall. Pumpkin is everywhere... obviously a pumpkin oatmeal recipe must show up here at Why not? IT'S basically adding a socially acceptable vegetable (and thus more fiber) to your bowl of oatmeal. Love it. Done and sold. I ate pumpkin oatmeal differently everyday for a week trying to come up with the perfect combination of ingredients. Let me know if you think I got it right. 😉

Recipe adopted from: Salted Caramel Cookie Dough Oats


  • 1 c old fashioned rolled oats
  • 1/2 tbsp ground flax seeds
  • 3 large medjool dates, pitted
  • 1/3 c plain pumpkin puree
  • 1/4 tsp pumpkin spice
  • 1/4 tsp vanilla extract
  • 3/4 c unsweetened almond coconut milk (almond breeze or silk)
  • 1 tbsp natural crunchy peanut butter (optional)
  • 1-2 tbsp full fat coconut milk (optional)
  • 1/2 large banana (optional)



  1. Remove pits and stems and chop dates into tiny pieces.
  2. In a medium sized bowl thoroughly combine oats, flax seeds, chopped dates, pumpkin, pumpkin spice, vanilla extract, and almond coconut milk.
  3. Cover with lid and place in refrigerator for at least 30 minutes (or up to a week).
  4. I like to eat it cold, but you can eat it room temp or warmed up too.
  5. I typically just add 1 optional topping so stir in banana, add peanut butter to the side of the bowl or drizzle coconut milk over the top.
  6. Make several portions at a time so that you won’t ever have to think about breakfast again for few days. Just grab and go!
  7. Enjoy!


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