The Fall Breakfast I’m Loving Now

Ok, this exciting breakfast didn’t photograph well. Sigh. I guess the light just isn’t so great at 5 am in the fall! But this is an exciting recipe nonetheless, so here it is, in all its photo-free glory.

And, that 5 am call time is just proof of how well this little guy travels. I ate around 10 after teaching and practicing, and it was just as delicious as if I’d eaten it straight from the fridge.

It’s sweet. It’s spicy. It’s filling. It’s packable. It doesn’t have to be very cold. It doesn’t have to be hot. And it doesn’t take a blender to make it. I think it’s turning me orange, slowly but surely. It’s my favorite breakfast right now and it’s called, ta-ta-da….SPICY PUMPKIN PIE OVERNIGHT OATS. Oh my gosh, it is so good. Go make it as soon as you finish reading this!

Sadly, I can’t claim responsibility for the creation. I largely stole it from Angela at Oh She Glows.

I’m not sure if she invented vegan overnight oats, but if she didn’t, she’s surely taken them to the level of art with her beautiful parfaits. Weirdly, until recently I had a block against trying them. I love my simple chia puddings so much I didn’t want to ruin them with oats.

Wow, was I wrong. For a longer, chillier morning, and a day of teaching, practicing then working at the office or home office with little time to cook, these things are amazing. The staying power just can’t be beat. And, all I have to do is shake them up in a jar at night and throw them in my bag in the morning, maybe with a banana and a few walnuts for fun toppings. So simple.

There are many many combinations of flavors and textures you can incorporate here, but this is the recipe, exactly as I’m loving it now. I am a pumpkin and fall flavor fiend, and this satisfies every pumpkin pie urge I’ve ever had. Join me in savoring the flavors of fall.

Spicy Pumpkin Overnight Oats
Lightly adapted from Angela at Oh She Glows


¾ Cup Almond Milk (or milk of choice)
¼ Cup (heaping) Canned Pumpkin (not pumpkin pie filling)
¼ Cup Rolled Oats (GF if desired)
2 Tbsp Chia Seeds
Heaping Tsp Pumpkin Pie Spice (or more, I just shake a ton of it in there)
Stevia (or liquid sweetener of choice)
1 Tsp Molasses (or to taste, optional)
1 Tsp Vanilla


Place all ingredients in a mason jar, travel food jar, or BPA-free Tupperware container. Shake, shake, shake. Let rest a minute or two. Shake, shake, shake. Again, rest. Shake again then let rest in the refrigerator overnight or a couple of hours at least. Top with nuts, more spice and molasses, chopped apple/dates/sliced bananas