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Pumpkin Pie Overnight Blended Oats

A creamy, nutritious breakfast option made with oat flour, pumpkin puree, and rich spices, perfect for busy mornings.
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Prep Time 10 minutes
Total Time 8 hours
Servings: 4 servings
Course: Breakfast, Healthy
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Oat Flour Provides a hearty base.
  • 1 cup Milk of your choice Adds creaminess.
  • 1/2 cup Pumpkin Puree Brings flavor and moisture.
  • 1 teaspoon Pumpkin Pie Spice Infuses the dish with warmth.
  • 2 tablespoons Maple Syrup Adds natural sweetness.
  • 1 scoop Pea Protein Powder Optional for extra protein.
Optional Ingredients & Toppings
  • 1/2 cup Dark Chocolate For richness.
  • 2 tablespoons Coconut Oil or Almond Butter For added creaminess.
  • 1/4 cup Crushed Graham Cracker For texture.

Method
 

Preparation
  1. In a jar, mix together oat flour, pea protein powder, maple syrup, and milk until no clumps remain.
  2. Pour the mixture into a small bowl and add a layer of optional toppings like crushed graham cracker and almond butter if using.
  3. In a microwave-safe bowl, melt the dark chocolate and coconut oil together by heating for 30 seconds, stirring, and then microwaving for another 10-15 seconds if needed.
  4. Spread the melted chocolate across the peanut butter layer, add a sprinkle of sea salt, cover, and refrigerate overnight.

Notes

Store leftovers in airtight containers in the fridge for up to three days, or freeze for up to a month. Reheat in the microwave with a splash of milk if needed.