Pumpkiny Overnight Oats

According to the dictionary, pumpkiny is not a word. However, for the glorious return of the awaited Pumpkin Spice Latte, also know as PSL, Starbucks used this word to describe the glorious goodness of the beverage. It was right there on my local Starbucks door in cute sticker art form. I trust Starbucks and their ability to make something a trend. Therefore, I shall adopt pumpkiny as a legit word despite the red squiggly line that tells me it isn’t (and dictionary.com). What does that red squiggly line know anyway?! It always underlines my name. (No offense red squiggly line, I do love and appreciate how you correct my typos.)

Moving on… I don’t have to tell you again how much I love pumpkin things. I probably also don’t have to tell you again how much I love Overnight Oats. We’ve definitely discussed the heck out of pumpkin, and I know I’ve discussed Overnight Oats a bit too. BUT… PUMPKIN OVERNIGHT OATS?! Yep. I’m even more in love. I went a little crazy and came up with four pumpkin versions of this easy make ahead breakfast.

I used my base recipe for each of these concoctions. 1/2 cup oats (non quick cooking), 1/2 cup skim milk, 1/2 cup nonfat vanilla yogurt (greek or regular). I bought the 32 ounce container of Dannon Light and Fit from Sam’s this time. It was super cheap for the big container, and I think I liked it a little better than the vanilla greek non fat yogurt.

Base Recipe: 

  • 1/2 cup old fashioned oats (NOT the instant kind)
  • 1/2 cup skim milk
  • 1/2 cup non fat vanilla yogurt


Pour yogurt, oats and milk in a pint sized mason jar. Shake it until all ingredients are combined. At this point your jar will be about 3/4ths full.
Add pumpkin combo ingredients (listed below) of choice and stir until combined. Refrigerate overnight. They keep for 4 days.

Each base recipe is 7 points on Weight Watchers. Account for extra points for the different pumpkiny combinations. 

Pumpkin Pie Oats

  • 1/4 cup plus 2 tablespoons of Skinny Pumpkin Fluff (1 package sugar free vanilla pudding, 2 – 8 oz containters of fat free coolwhip, 1 can of pumpkin puree, 1 teaspoon of pumpkin pie spice – I make this OFTEN to dip apples in. You won’t regret making this to have on hand for healthy snacks.)

Pumpkin Coconut Oats

  • 1/4 cup pumpkin puree
  • 3 tablespoons Homemade Marshmallow Cream (I had homemade on hand that I used for S’mores Dip last week. I never have and probably wouldn’t use normal jarred marshmallow fluff, but I just really liked the idea of marshmallow cream (egg whites, corn syrup, powdered sugar) and coconut, like a coconut cake! But you could also sub 2 tablespoons of sugar or Splenda.)
  • 2 – 3 tablespoons sweetened coconut flakes 

Pumpkin Pecan Oats

  • 1/4 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1/4 cup chopped pecans

Chocolate Pumpkin Oats

  • 1/4 cup pumpkin puree
  • 1 1/2 tablespoons Nutella
  • 1 teaspoon unsweetened cocoa powder

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