Make Overnight Oats for the Fall with Pumpkin and Apple Pie Flavors

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Fall is upon us — although depending on where you live, the only indication of the changing season might be the calendar. Nonetheless, it’s time to slowly transition from filling our baskets with tomatoes and summer squash to the plethora of autumn harvest foods that are prime for cooking.

Cooler weather and darker mornings mean it might be tempting to stay cuddled up in bed instead of spending time making breakfast. But with overnight oats, you can get a later start to the day and still enjoy a hearty meal.

This step-by-step tutorial shows you how to make perfect overnight oats, which will be your breakfast foundation. Once you get the basics down, you can experiment with flavor combinations. Today I’m sharing three creamy fall-inspired creations. As pumpkin-flavored everything is everywhere, your first meal of the day might rely on a pumpkin spice latte, pumpkin bread or some other sweet treat that is sure to spike your blood sugar levels, then lead to a midmorning crash.

These delicious and healthy pumpkin-flavored overnight oats made with warm autumn spices contain a well-balanced combination of all three macronutrients — carbohydrates, protein and fat — so you can start the day right. But of course, fall isn’t just about pumpkins, so there’s also a delicious apple pie spin for those who love orchard pickings.

Pumpkin Cheesecake with Gingersnaps Overnight Oats

Ingredients:

1/3 cup old-fashioned rolled oats

1/3 cup pumpkin puree

1/3 cup almond milk

1 teaspoon chia seeds

2 teaspoon softened cream cheese

1/2 teaspoon cinnamon

1 teaspoon maple syrup

Toppings: crushed gingersnaps, orange zest, maple syrup

Per serving (without toppings): Calories 200; Fat 5 g (Saturated 1 g); Sodium 93 mg; Carbohydrate 33 g; Fiber 7 g; Sugars 8 g; Protein 6 g

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Pumpkin Pie Overnight Oats

Ingredients:

1/3 cup old-fashioned rolled oats (gluten-free, if needed)

1/3 cup pumpkin puree

1/3 cup almond milk

1 teaspoon chia seeds

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon maple syrup

Toppings: pecans, maple syrup

Per serving (without toppings): Calories 186; Fat 4 g (Saturated 0 g); Sodium 63 mg; Carbohydrate 33 g; Fiber g; Sugars 6 g; Protein 5 g

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Apple Pie Overnight Oats

Ingredients:

1/3 cup old-fashioned rolled oats

1/3 cup plain coconut yogurt

1/3 cup almond milk

1 teaspoon chia seeds

1 teaspoon cinnamon

1/4 teaspoon vanilla extract

1 teaspoon maple syrup

Toppings: 1/2 apple, walnuts, maple syrup

Per serving (without toppings): Calories 189; Fat 6 g (Saturated 3 g); Sodium 124 mg; Carbohydrate 31 g; Fiber 9 g; Sugars 3 g; Protein 5 g

Method for All of the Recipes:

Add all of the ingredients, except toppings, to a jar or other container, then give them a good stir. Refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add the toppings.

Get more healthy dish ideas:

Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.

Next Up

Your Guide to Cooking the Fall Harvest

Get set for fall by filling up your recipe repertoire with Food Network chefs' go-to dishes that are both impressive for guests and easy to prepare.

Weekly Bits: Tips for the Fall Harvest

This week's list of favorite comments touch on cooking with cranberries, making use of that leftover chicken and healthy tailgating. Plus, some readers shared how they avoid caving to unhealthy snacks (and high prices) at the airport.

Fall Desserts That Aren't Pumpkin or Apple

Because variety is the spice of life.

This Super-Light Dish Has All the Fall Flavors You Want Right Now

Dan Churchill’s healthy recipe makes a weeknight meal feel special.

Parsnip Cake Is the Fall Quick Bread You Never Thought to Make

Give your loaf a flavor makeover with this one, simple ingredient.

Apple Cider Caramel Is the Fall Dessert Hack I Can't Live Without

Erin McDowell taught me how to turn apple cider into caramel and I am forever changed.

5 Pumpkin-Centric Dishes to Make This Fall

Check out Food Network's top-five pumpkin recipes to find inspired ideas for using this fall ingredient in lunch, dinner and dessert dishes.

Everything You Should Know About Making Overnight Oats

Right this way to easy breakfast meal-prep.

Move Over Pumpkin — Caramel Is the Real Hero of Fall Flavor

There's so much more to caramel than dipped apples.

Related Pages