Pumpkin Pie Overnight Oats
(Cottage Health / iStock photo)

Stacey Bailey, clinical dietitian at Cottage Health, shares a recipe for a healthy fall breakfast made with pumpkin butter, oat milk, chia and spices. The recipe is from Gina Homolka of Skinnytaste.


» ¼ cup organic quick oats*

» ½ cup unsweetened milk of choice, I like oat milk

» 2 tablespoons pumpkin butter, (use less if store bought)

» 1 teaspoon chia seeds

» Pinch cinnamon

» Pinch pumpkin pie spice


» ¼ sliced banana, freeze the rest for smoothies

» Pinch cinnamon

» Pinch pumpkin pie spice

» 1 tablespoon raw hulled pecans, pepitas, walnuts, or any nut

» Whipped cream or dairy free cream (optional), for topping


Combine the oats and ½ cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let jar sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish). Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired.



Serving: One jar

Per serving: 269 calories; 10 grams protein; 40.5 grams carbohydrates; 12 grams fat (0.5 gram saturated); 0 milligrams cholesterol; 16 grams sugar; 10 grams fiber; 165.5 milligrams sodium