These Pumpkin Spice Latte Overnight Oats, with pumpkin puree and cinnamon, will help you start your morning deliciously! Prep only takes a few minutes and they can be enjoyed straight from the fridge or warmed up.
So tell me, do you buy into the pumpkin spice craze? Are your shelves filled with pumpkin spice coffee, cereal, candy, and creamer this time of year, with a PSL in hand on the daily?
I feel like it’s REALLY blown up these past few years, with pumpkin spice EVERYTHING dominating the shelves. I gotta say, I’m pretty into it because I love warm fall spices and I love trying new products.
But it’s not just the stores where pumpkin spice blows up…from September to November, pumpkin spice everything permeates the blogging world. So here I am, throwing one more pumpkin spice recipe into the web – it’s a good one though, I promise.
These Pumpkin Spice Latte Overnight Oats come together in a flash, like most overnight oat recipes. Just stir together all the ingredients, and let them sit for at least 4 hours but preferably overnight. Then eat. I love when things are that no-fuss, and breakfast is ready and waiting for you when you wake up.
These overnight oats have a secret ingredient: International Delight Pumpkin Pie Spice Iced Coffee! Oh man you guys, this stuff is so good. In college I drank TONS of their Iced Coffee in the mocha flavor, and I got so excited to see the seasonal pumpkin spice. It gives these overnight oats that PSL flavor. International Delight also makes Pumpkin Pie Spice Creamer, which is delicious and the perfect seasonal coffee addition :)
So, the pumpkin pie spice iced coffee is mixed with rolled (NOT instant) oats, a little bit of maple syrup, pumpkin pie spice, pure pumpkin puree, and a tablespoon of chia seeds. Stir it all together, put it in the fridge, and enjoy.
When it’s time to eat, you can top with toasted pecans like I did, and maybe an extra drizzle of maple syrup (<– I wish I had done that). Serve with a side of coffee with pumpkin spice creamer, and your day will be off to a fabulous start. Enjoy :)
Remember to #bakerita if you try the recipe!Print
- 1 cup rolled oats (GF if necessary)
- 1 cup International Delight Pumpkin Spice Iced Coffee
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice or ¼ teaspoon each cinnamon and nutmeg
- ¼ cup pure pumpkin purée
- 1 tablespoon chia seeds
- Pinch of salt
- In a medium bowl, combine all of the ingredients and whisk until smooth. Divide into two small jars or containers, cover, and let sit in the refrigerator for at least 4 hours, or overnight.
- Serve straight from the fridge, or slightly warmed.
- Keep in the fridge for up to 5 days.
- Category: Breakfast
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.