Peanut Butter Pumpkin Pie Overnight Oats {GF + DF}

It’s finally here! O C T O B E R! Which means P U M P K I N!! I have held off the pumpkin frenzy until now. Ok, that is not exactly true. I have not posted any pumpkin recipes to my blog until now. I have, however, enjoyed pumpkin yogurt, pumpkin white chocolate mochas, OH and don’t forget all of the pumpkin recipes I have been testing. So I guess what I am actually saying is pumpkin season began a while ago, but I have been holding out on you.

To decide what pumpkin recipe to share first, I took it to my Facebook page for a vote. Overnight oats was the winner. My Peanut Butter Pumpkin Pie Overnight Oats are loaded with protein and taste like pumpkin pie without the guilt. The peanut butter comes from PB2 powdered peanut butter. This adds protein and a delicious flavor to the oats. If you think peanut butter and pumpkin is a weird combo, I am here to tell you you’re wrong…just give it a try 🙂 This month I will be sharing lots of pumpkin recipes so stay tuned!


I hope your October starts out wonderfully! I know mine will because my best friend is getting married on Saturday. Ok, that did not do it justice…MY BEST FRIEND IS GETTING MARRIED!!! OMG! I am seriously freaking out a little…ok…a lot! She is literally the BEST person I know. She’s my best friend, my tattoo buddy, my ride or die, my BFF, and if you are lucky in your life, you will find a friend half as good as her. She’s my person and she’s one in a million…and no you can’t have her. I am so happy that Katie found a wonderful man to marry, and as long as he remembers that I was the first love of her life we will all be ok. Just kidding! Kind of. Katie – you mean the world to me and I am honored to be a part of your day!! Can’t wait! XOXO


Have a fabulous weekend and enjoy this easy breakfast!!



Peanut Butter Pumpkin Pie Overnight Oats
Prep time
Cook time
Total time
Serves: 3 servings
  • 1 cup gluten free rolled oats
  • 1¼ cups unsweetened or lightly sweetened vanilla almond milk
  • ¾ cup pumpkin
  • ½ cup PB2 powdered peanut butter
  • ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  1. Add all of the ingredients to a bowl and mix well to combine.
  2. Place in jars or a sealed container in the refrigerator overnight or for a minimum of 3 hours.
  3. Serve cold or warm up before serving.
Optional: Top with dairy or non-dairy whipped cream and a sprinkle of pumpkin pie spice. Nutrition info does not include toppings.
Nutrition Information
Serving size: ⅓ recipe Calories: 276 Fat: 5.4 Saturated fat: .3 Carbohydrates: 46.6 Sugar: 17.6 Fiber: 7.5 Protein: 12.3


11 thoughts on “Peanut Butter Pumpkin Pie Overnight Oats {GF + DF}

    • jessicaschlangen says:

      It is 3 servings because if you only divide the recipe into 2 servings I felt it was more calories than I wanted at a time. You can serve as many pr few as you want out of the amount it makes though.

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