I am obsessed with pumpkin spiced everything. It has nothing to do with being “basic,” as the kids say these days, or trendy; I just love the flavor. But what I’m sure many people don’t realize is how much sugar is typically added to beverages and store-bought foods that are pumpkin-flavored. Furthermore, more often than not, these items don’t contain real pumpkin. That’s why the moment I could feel fall in the air, I went in search of some healthy pumpkin spice recipes. I present to you. . . pumpkin spiced overnight oats two ways!
The main difference between these two recipes is that one contains Greek yogurt for added protein and creaminess. I’ll start with that one (pictured on the right).
Pumpkin Pie Protein Overnight Oats
I adapted the recipe from http://amyshealthybaking.com/blog/2015/09/02/pumpkin-pie-protein-overnight-oats/.
- ½ cup (120g) plain nonfat Greek yogurt
- ½ cup (122g) pumpkin purée
- ¼ cup (25g) old-fashioned oats
- 1 tbsp (12g) Truvia
- ¼ tsp ground cinnamon
The only change I made was using a packet of Sweet’N Low instead of the Truvia, simply because it’s what I had. All you do, as with any overnight oats recipes, is mix up all the ingredients in an airtight container with a lid and leave them in the fridge overnight.
Because of the yogurt combined with the pumpkin, I found it very filling. It wasn’t very sweet, so next time I may try using vanilla Greek yogurt. Overall though, I liked it and will make again.
Pumpkin Pie Overnight Oats
I adapted the recipe from http://rabbitfoodformybunnyteeth.com/pumpkin-pie-overnight-oats/.
- 1/2 cup unsweetened soy milk
- 1/4 cup rolled oats
- 1/4 cup canned pumpkin
- 1 Tbsp chia seeds
- 1/2 Tbsp pure maple syrup
- 1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp ginger, and 1/8 tsp nutmeg)
I used regular skim milk because I don’t drink enough of it, fake maple syrup because it’s what I had and no chia seeds because they were too high on the shelf.
Yum! I think this one may have been slightly sweeter, perhaps because there was no tart yogurt to take away from the pumpkininess. Because of the pumpkin pie spice, it also tasted more like pie than straight pumpkin. Would definitely make again!
So there you have it. Got other pumpkin spice recipes you think I’d enjoy? Please send them my way! I can keep eating this stuff till spring 😉