Cultured Pumpkin Pie Overnight Oats {with a THM option!}

There's no such thing as the perfect breakfast…

But, I truly believe that we can combine nourishing foods and get pretty darn close. 😉

This recipe — Cultured Pumpkin Pie Overnight Oats — ticks just about all the Traditional Foodie boxes. (Are you a Traditional Foodie? Find out here!)

Soaked whole grains? Yep. (Find out why we soak our grains.)

High in protein? That too.

Probiotic goodness? Of course. 😉

Veggies for breakfast? Extra points!

All that, plus… this recipe is seasonally festive and requires ZERO cooking! (Repeat after me: “Extra 15 minutes of sleep.”)

Combining kefir and oats and letting them sit overnight is a big cheat… resulting in a cultured breakfast porridge that requires no cooking! The enzymes and friendly bacteria and yeasts in the kefir get to work on the oats — pre-digesting and softening them so that they don't even need to be heated.

Add in pumpkin, maple syrup, and spices — and let it all sit together overnight — and the flavors just get even better.

0 from 0 votes

Print

Cultured Pumpkin Pie Overnight Oats

High in protein and probiotics, these Cultured Pumpkin Pie Overnight Oats are a quick, no-cook, and nourishing breakfast for busy mornings!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Culturing Time 8 hours

Total Time 8 hours 10 minutes

Servings 2 servings

Calories 542 kcal

Author Lindsey Dietz

Ingredients

• 2 cups rolled oats
• 1-3/4 cup milk kefir
• 1/2 cup pumpkin puree not pumpkin pie mix
• 1/4 cup maple syrup + 1 tablespoon additional, can use stevia + organic maple extract to taste
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 3 tablespoons organic cream cheese softened (homemade or Nancy's brand)

Instructions

The night before...

1. Combine all ingredients, except cultured cream cheese and additional maple syrup, in a medium-size, glass bowl.
2. Mix to combine and thoroughly wet the oats.
3. Cover and place in the refrigerator for 8 hours, preferably overnight.

4. In a separate bowl, combine the cultured cream cheese with additional maple syrup.

5. Mix well.
6. Cover and place in the refrigerator.

To serve...

1. Layer pumpkin pie oats with extra kefir, maple syrup, and cinnamon or nutmeg for a lovely breakfast parfait!

Recipe Notes

Don't have kefir? Use plain, full-fat yogurt instead!

Trim Healthy Mama Option: 

With a couple of adaptations, this can be your next Trim Healthy Mama E (Energizing) breakfast or dessert!

• Use skimmed, raw milk to make the kefir.
• Substitute stevia and organic maple extract to taste, in place of maple syrup.

Nutrition Facts

Cultured Pumpkin Pie Overnight Oats

Amount Per Serving

Calories 542 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 389mg17%

Potassium 540mg15%

Carbohydrates 91g30%

Fiber 10g42%

Sugar 30g33%

Protein 14g28%

Vitamin A 9886IU198%

Vitamin C 3mg4%

Calcium 171mg17%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Try these cultured oats another way…

Use pre-soaked and dehydrated oats for crunchy pumpkin pie oats! Simply mix together all the ingredients, except the oats. Layer the oats with the pumpkin-kefir mixture and enjoy a crunchy pumpkin pie parfait right away! No need to wait overnight!

Have you ever made overnight oats?

Looking for more recipes featuring pumpkin? Try 32 THM:S & Low-Carb Pumpkin Recipes (Dinner, Drinks, & Dessert!)