Pumpkin Pie Overnight Oats

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a […] The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

Pumpkin Pie Overnight Oats

Have you ever had a recipe call for just a partial can of pumpkin purée? And then you’re like, “well, what am I going to do with the rest of this??” Instead of searching for a recipe that calls for the exact amount of pumpkin purée that you have leftover, I like to add a little to my morning oats. You can add a spoonful or two to a bowl of hot oats (with cinnamon and brown sugar) or you can make up some of these Pumpkin Pie Overnight Oats. These overnight oats are also a great way to get that fall flavor if you live in a region where it’s still quite warm this time of year. ????

Make One or More!

The recipe listed below is for a single serving of overnight oats, but you can make up to four at a time. The overnight oats will stay good in your fridge for 4-5 days, so make as many or as few as you want or need. To adjust the ingredients below to make more servings at once, simply change the number in the “servings” box and the rest of the ingredients will auto adjust.

Do You Eat Overnight Oats Hot or Cold?

You can eat these pumpkin pie overnight oats either hot or cold. As the oats soak they absorb liquid and soften just like they do when cooked. So the overnight oats are ready to eat after soaking for about eight hours, or you can pop them in the microwave for about a minute or so to warm through. They’re great both ways!

Adjust the Sweetness

If you’ve been following this blog for a while, you know that I don’t like things that are too sweet, so the amount of brown sugar listed in the recipe below sweetens the oats just slightly. If you want a more dessert-like sweetness, I suggest adding more brown sugar to your liking. The sugar does not need to be added in the beginning, so you can start with the ½ Tbsp listed below and add more just before eating to make it the sweetness that you desire.

Other Add-ins

You can have some fun with these overnight oats and add in some more fun ingredients if you have them on hand. I think a few raisins would be pretty awesome, as would some pepitas (shelled pumpkin seeds). A splash of vanilla extract can also make these overnight oats taste a little more creamy.

Make Them Vegan or Dairy Free

The best thing about overnight oats is that they work just as well with non-dairy milk as they do with dairy milk, so use your favorite almond, soy, coconut, cashew, or other non-dairy milk in place of the milk listed in the recipe below.

Can I Use Quick Oats or Steel Cut Oats?

You can make this with quick oats, but I find old-fashioned rolled oats to give the best results because they have a thicker, chewier texture. Quick oats will have a softer, mushier texture after soaking. Steel cut oats require a lot more liquid and a much longer soaking time to soften, so I don’t recommend them for this recipe.

Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

 
Side view of a spoon lifting some pumpkin pie overnight oats out of the bowl

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.
Total Cost $0.95 each
Prep Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 5 minutes
Servings 1 bowl
Calories 293.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup old-fashioned rolled oats $0.44
  • 1/2 tsp pumpkin pie spice $0.05
  • 1 Tbsp chopped pecans $0.13
  • 1/8 tsp salt $0.01
  • 1/4 cup pumpkin purée $0.12
  • 1/2 Tbsp brown sugar $0.02
  • 1/2 cup milk* $0.18

Instructions

  • Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.
  • Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Notes

*Use your milk of choice (dairy or non-dairy). The nutrition stats for this recipe are calculated using whole milk.

Nutrition

Serving: 1bowl | Calories: 293.86kcal | Carbohydrates: 42.24g | Protein: 9.85g | Fat: 11.88g | Sodium: 350.34mg | Fiber: 6.38g

See how to make your own Homemade Pumpkin Pie Spice here!

How to Make Pumpkin Pie Overnight Oats – Step by Step Photos

Pumpkin pie overnight oats dry ingredients in jar

Add 1/3 cup old-fashioned rolled oats to a jar or another resealable container, along with 1/2 tsp pumpkin pie spice, 1/8 tsp salt, and 1 Tbsp chopped pecans.

pumpkin puree and brown sugar added to the jar

Add 1/4 cup pumpkin purée and 1/2 Tbsp of brown sugar to the jar.

milk being poured into the jar

Add 1/2 cup of milk of your choice to the jar (I used whole milk).

Soaked and stirred overnight oats in the jar

Close the container and refrigerate at least 8 hours, or up to five days. When you’re ready to eat, stir up the contents of the container until everything is well mixed.

Enjoy the pumpkin pie overnight oats cold straight out of the jar, or microwave until warmed through!

The post Pumpkin Pie Overnight Oats appeared first on Budget Bytes.

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Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup! Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love! Pair this with a nice fresh salad and either Homemade Easy Cheesy Garlic Bread or Focaccia for the perfect nurtiousing meal. Lasagna Soup This…

Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup! Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!

Pair this with a nice fresh salad and either Homemade Easy Cheesy Garlic Bread or Focaccia for the perfect nurtiousing meal.

Lasagna soup is savory meat, tender noodles and rich broth in a bowl.

Lasagna Soup

This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor packed broth and gooey cheese.It is divine!  Both soup and lasagna are classic comfort foods and I’ve combined them into the ultimate mega comfort dish, Lasagna Soup! Perfect for a chilly day or day where you just need a little bit of extra love. This is a hug in a bowl.

Your family will love this twist on the classic and it’s super simple. It’s almost impossible to mess up. And one of the best parts about Italian food in general is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.

Soup Ingredients

Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!

  • Lasagna Noodles: Break up the noodles into bite sized pieces
  • Oil:Olive Oil is a classic in Italian cooking
  • Onion: Chopped
  • Ground Beef or Sausage: Whichever one you prefer
  • Garlic: I like to use fresh but in a pinch jarred garlic will work too.
  • Oregano: This is must spice in lasagna
  • Tomato Paste: Adds richness and depth to the tomato flavor
  • Chicken Broth:Can use beef too.
  • Crushed Tomatoes: If you want bigger chunks you can use diced tomatoes, but I like them small.
  • Chopped Fresh Basil: Fresh basil add such a nice bright flavor
  • Grated Parmesan: Parmesan adds a nice briny salty tang
  • Heavy cream or Half and Half:Either one will add the nice creaminess to the broth

Putting Lasagna Soup Together

  • Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
  • Saute:In a large pot add 1 Tablespoon of oil and suge the onion till softens.
  • Cook:Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
  • Simmer: Pour in the chicken broth, tomatoes and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan and heavy cream, heat through about 2 min.
  • Garnish: Top with more fresh basil, ricotta and parmesan if desired.

Sauteing onion, ground meat, and making flavored broth for Lasagna Soup.

Tips and Tricks for the Perfect Lasagna Soup

  • Noodles: I cook the noodles separate to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.
  • Cook in the Soup: You can cook the noodles in the soup, add them once you bring the broth to a simmer. Add 1 extra cup of water to make up for what the noodles will absorb.
  • Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken and beef all will work in this recipe.
  • Cheese:  Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.
  • Mix up the Pasta: Don’t have lasagna noodles? Don’t fret, you can use any type of pasta to make this soup. Use whatever you have on hand.

Storing Lasagna Soup

  • Separate: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up extra broth and become super soft and mushy. Store the soup and pasta in separate containers in the fridge for up to 3-4 days.
  • Freeze: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer safe containers for up to 3 months. Thaw in the fridge overnight
  • Reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated thru you can stir in the noodles and heat thoroughly, about 5-10 min.

Lasagna soup is savory meat, tender noodles and rich broth in a pot.

More Lasagna Inspiration

Lasagna in any form is a hearty comfort food. Try these extraordinary twists on the classic.

  • Texas Lasagna
  • Pepperoni Pizza Lasagna Rolls
  • Eggplant Lasagna
  • Zucchini Lasagna
  • Lasagna Roll ups
Print

Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup!  Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
Course Soup
Cuisine Italian American
Keyword lasagna soup, Soup, soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 452kcal
Author Alyssa Rivers

Ingredients

  • 8 ounces lasagna noodles broken into pieces (about 10 noodles)
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • 1 onion chopped
  • 1 pound ground beef or sausage
  • 3 cloves garlic chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 can crushed tomatoes 15 oz.
  • 1/2 cup chopped fresh basil plus thinly sliced leaves for topping
  • 1/3 cup grated parmesan cheese plus more for sprinkling, optional
  • 1/4 cup heavy cream or half-and-half
  • Ricotta cheese for garnish

Instructions

  • Cook the pasta according to package directions. Drain and drizzle with a little bit of olive oil.
  • In a large pot, add 1 Tablespoon olive oil and heat over medium high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato pasta and continue to stir and cook for about 2 minutes.
  • Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
  • Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

Notes

Updated on October 11, 2020
Originally Posted on February 16, 2015

Nutrition

Calories: 452kcal | Carbohydrates: 39g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 737mg | Fiber: 3g | Sugar: 6g | Vitamin A: 418IU | Vitamin C: 10mg | Calcium: 141mg | Iron: 4mg

Source : The Recipe Critic More   

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