Ahh!! I’m so excited to be kicking off the first recipe of my Orange Edit project — a full month of cozy, fall-inspired wellness goodness. 🍂 For the next 31 days of October, I’ll be sharing recipes, health tips, easy pre/post-OrangeTheory snacks, and cooking hacks all featuring pumpkins, squash, apples, and cinnamon everything. Basically… my happy place.
And honestly, it wouldn’t feel right to wake up on October 1st without some pumpkin for breakfast. You deserve something that feels festive and nourishing — especially on a crisp NYC morning (67 degrees and perfect coffee weather). So, meet your new favorite make-ahead breakfast: Pumpkin Pie Overnight Oats.
This recipe is everything we love about fall — cozy, creamy, perfectly spiced — but it’s also packed with fiber, plant-based protein, and zero refined sugar. Oh, and of course, it’s gluten-free and vegan (because I got you, plant-based besties 💛).
Fiber-filled overnight oats that taste like dessert but fuel you like breakfast.
🧡 Why You’ll Love This Recipe
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Tastes like pumpkin pie — but way lighter and blood-sugar-friendly.
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Balanced macros: Fiber + protein + healthy fats for lasting energy.
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No-cook, 5-minute prep. Literally just blend, shake, and chill.
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Vegan, gluten-free, refined-sugar-free. (Aka functional-RD-approved.)
🌾 Ingredients
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½ cup rolled oats
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1 tbsp chia seeds
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¾ cup unsweetened vanilla almond milk (or any plant-based milk)
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¼ cup 100 % pumpkin purée
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½ tsp pumpkin-pie spice
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½ tsp cinnamon (go heavy if you’re a cinnamon girlie)
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½ tbsp pure maple syrup (adjust to your sweetness vibe)
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1 scoop unflavored collagen or plant-based protein powder
Toppings: banana slices, apple chunks, nuts, seeds, or that dreamy swirl of whipped cream.
👩🏻🍳 How to Make It
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Add everything except the oats and chia seeds to a blender and blend for about 30 seconds.
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Add the oats and chia to a jar and shake them up.
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Pour the blended pumpkin mixture into the jar, stir well, and make sure all the oats are coated.
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Cover and refrigerate overnight (at least 6 hours).
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In the morning, top with fruit or nuts and enjoy!
👉 Prefer thinner oats? Use a full cup of milk.
🍁 Darlene’s Notes
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If you’re eating this post-workout, add an extra scoop of protein powder or top with almond butter for more staying power.
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Traveling or rushing out the door? Pack it in a small mason jar and call it your “pumpkin pie to-go.”
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For hormone support, the combo of pumpkin, chia, and oats delivers minerals, fiber, and slow-release carbs — your luteal-phase BFF.
🍨 Storage
Keeps in the fridge for 3 days. (They actually get creamier the longer they sit!)
P.S. Add a dollop of whipped cream and no one will judge you if you call it dessert.
Pumpkin Pie Overnight Oats
Ingredients
- 1/2 cup of rolled oats
- 1 tbsp chia seeds
- 3/4 cup unsweetened vanilla almond milk or any plant-based milk
- 1/4 cup 100% pumpkin purée
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon powder very cinnamon-y
- 1/2 tbsp maple syrup adjust for sweetness
- 1 scoop of unflavored Vital Protein collagen powder or protein powder
Instructions
- Add all ingredients except for oats and chia seeds to a blender and blend for 30 seconds.
- Place oats and chia in a jar and shake them up.
- Pour liquid mixture into a jar with oats and chia seeds. Stir until all ingredients are combined.
- Cover and place in the fridge overnight (about 6 hours).
- Top with banana, apples or nuts and seeds! Enjoy! (Having this for dessert? Add some whipped cream!)
