Pumpkin Spice Latte Overnight Oats Recipe

We've been enjoying the cozy, sweetly autumnal flavor of Starbucks pumpkin spice latte, both hot and cold, for over 20 years, and it's only natural that the flavor would find its way into other dishes and drinks that we bring to the table. These pumpkin spice latte overnight oats bring all of that coziness to your morning routine. The real pumpkin puree in them pairs perfectly with subtly sweet maple syrup and nutty rolled oats. The brewed coffee infuses the oats with the requisite latte taste, and there's plenty of pumpkin pie spice to round out the fall flavors. The espresso and maple whipped cream topping is an easy finish and really sends this satisfying breakfast over the top.

One of my favorite things about this recipe is that it can also double as a dessert. It's nutritious and satisfying enough to sustain you till lunchtime, but sweet enough to be the perfect bite after dinner, and not too sugary to conflict with a solid sleep. It's one of the few breakfasts that can stand in as a dessert when the craving hits.

To make this recipe, start by picking up some rolled oats. Instant oats won't do the job of holding their shape because they are pre-cooked and absorb the liquid much quicker, making them taste pasty. While in the dry goods area, grab some pumpkin puree, maple syrup, and ground flaxseed. If you have whole flax seeds, use a coffee or spice grinder to break them down into a fine powder. Any type of coffee will work in this recipe, and for the topping you'll need espresso powder. Hit up the dairy case for milk and whipped topping. Dairy-free versions will work fine in this recipe. Then check your spice cabinet for pumpkin pie spice, cinnamon, and optional cinnamon sticks for serving.

Add the pumpkin puree, coffee, milk, 3 tablespoons maple syrup, flaxseed, and pumpkin pie spice to a large bowl.

Whisk until smooth with no remaining streaks of pumpkin.

Stir in the oats until they're completely coated.

Divide the mixture evenly between three 12-ounce jars. Make sure to save room for the topping.

Cover and refrigerate for at least 4 hours or overnight, until the oats are soft and the mixture is thick enough to hold a spoon upright.

When ready to serve, stir the espresso powder into the remaining 2 teaspoons of maple syrup until fully dissolved with no dark specks.

Gently fold the espresso mixture into the whipped topping.

Spoon the coffee whipped topping over each jar.

Dust with cinnamon before serving.

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There are many fun toppings that can be added to these pumpkin spice overnight oats for variation. Any type of crunch pairs well with the creamy oats. Nuts are a natural fit and would even add some protein: Try using toasted pecans or walnuts. To take walnuts up a notch on the sweetness scale, whip up a batch of candied walnuts. Toasted pepitas, sunflower seeds, or hemp seeds are perfect nut-free alternatives. 

A handful of granola is another way to add flavor and crunch. Choose your favorite flavor, or go for a fall-flavored apple cinnamon granola. Adding chocolate would take the latte in a mocha direction. Try adding chocolate chips, cacao nibs, or grating a chocolate bar for impressive chocolate shavings on top. Adding fresh or dried fruit is another way to enhance the oats. Raw diced apples would lean into the fall theme, or you could saute them with a little water and cinnamon for a more dramatic fall flavor. Sliced banana is a sweet and simple topping, but add it right before serving instead of adding it to the jars beforehand. Chopped dates are another way to add more sweetness and even extra fiber. You can add these right to the oat mixture when preparing the oats or add them on top when serving. Dried cranberries, cherries, or raisins would add a pop of fruit flavor as well.

The main benefit of making overnight oats is that they are easy to prepare and can get you set up for a few days of easy mornings. When you make the batch of overnight oats, you can divide them into individual portions, or simply store the whole batch in a large container and portion it out when serving. If you're using individual containers, it's important that they have a tightly fitting lid. 16-ounce Mason jars work well and leave room for adding toppings. Weck jars with metal clamps are also ideal for overnight oats. Since the containers potentially could be sitting in the fridge all week, plastic wrap and foil are not good options because they don't create an airtight seal. Make sure the containers you use are wide-mouth so you can easily reach all areas of the jar with a spoon.

You can also freeze overnight oats for up to 3 months. Be sure to use freezer-safe containers and mark the jars with a strip of masking tape, so you remember the date you made them. To serve the oats from frozen, thaw them in the fridge overnight, then add a little milk to loosen them up before serving them.

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