3 overnight pie oats {apple pie, pumpkin pie, coconut pie}

3 overnight pie oats – creamy and indulgent, these pie-inspired overnight oats taste like the season, and feel like a treat.

Love oats, but tired of your hot oatmeal breakfast routine?

I think you’re gonna love these variations on the theme.  Meet the overnight pie oats – apple pie, pumpkin pie and coconut pie overnight oats!

They’re just as creamy and luxurious as your regular hot oatmeal, but instead, they are cold, and frankly, feel like a treat! They taste like the season – of freshly made apple pie, scented with cinnamon and vanilla, and enriched with buttery caramelized apples and toasted pecans; or a fragrant pumpkin pie, with a warm spicy kick of nutmeg, cloves and maple. I also couldn’t resist the temptation and made a coconut pie overnight oats, loaded with dark chocolate and hazelnuts – just for kicks, and because it wouldn’t be me, if I didn’t sneak in something coconut-y.

They are all super indulgent, and delicious, and if you spend a few minutes prepping the night before, you wouldn’t have to worry about breakfast in the morning. It ‘cooks’ itself overnight in the fridge. A few seasonal ingredients are required, like pumpkin or butternut squash puree, and apple sauce, and the rest are mostly pantry items.

Overnight oats basics

If you haven’t made overnight oats before, here are few starting points. It’s a really simple concept, and once you make it a couple of times, you can experiment with your own flavors.  Here are some basics:

• It’s better to use the rolled oats variety (a.k.a. old-fashioned), instead of the instant (fast cooking) ones, so as to retain some texture, but both will work.
• You can use any milk you like, or a mixture of milk and yogurt for a nice tangy flavor.
• A ratio of 1:1 liquid to solid usually produces the best results.
• When using coconut milk, or homemade almond milk (both of which are fattier, and thicker), you might increase the liquid to solid ratio. No hard rules here, just add some more milk in the morning until the desired consistency is reached.
• Try adding any soft fruit you like (apples count too, when you grate them), in combination with another matching flavor.  For example chocolate + raspberries, bananas or strawberries, coconut + mango or pineapple (or anything really), almond butter + pears or bananas, chocolate + bananas…you get the idea.
• It’s best to prepare the overnight oats the night before you serve them for breakfast. The oats soak up the liquid and soften overnight in the fridge, and the result is a creamy cold oatmeal.
• You can add some crunchy complementary toppings like nuts, seeds, shaved chocolate, cacao nibs, toasted coconut, but also nut butters, or sweetener of choice, spices, and other flavorings.  They really make the overnight oats taste like a treat.  Just remember, when using toasted nuts, add them right before serving to preserve their crunchiness.

Preparing the 3 overnight pie oats:

This trio of pie-inspired overnight oats will have you covered for the mornings when you crave a little something special to get your day going on the right foot. There’s something for everyone’s taste.

Apple pie overnight oats

The apple pie one stood out with its perfect balance of flavors. It really invokes a strong fall vibe with that warm cinnamon scent, and soft caramelized apples. You can cut one step out if you like, and use a raw, grated apple instead of making the caramelized apples version. Both are really good but if you are aiming for that apple pie flavor, then do the extra step. The caramelized apples are simply sauteed apples in a little butter and cinnamon. If you use sweet apple varieties like Gala or Fuji, you wouldn’t need to add sugar at all. It takes about 7-10 minutes for the apple to soften up, without getting mushy. I prefer to cut it into small cubes, so you can distinctly taste the fruit.  If you caramelize the apples in the morning, right before serving the oatmeal, it will actually create a nice contrast between the warm apples, and the cold, creamy oats!  However, caramelizing the apples in advance is perfectly fine too.

Pumpkin pie overnight oats

For the pumpkin pie overnight oats, you can use either canned or homemade pumpkin puree, or butternut squash puree.  If you use homemade puree, depending on how sweet your pumpkin is, you may have to add less maple syrup.  For toppings, I added roasted butternut squash pieces, but you can also use a spoonful of this cinnamon pecan pumpkin butter instead, or just sprinkle some caramelized nuts.

Coconut pie overnight oats

The coconut pie was the creamiest of all due to the higher fat content of the coconut milk I used, which takes on the consistency of cream as it cools in the fridge. If needed, add more milk in the morning to thin it out. You can leave it alone, so you can taste the pure coconut flavors, or you can dress it up with some shaved dark chocolate, toasted coconut chips, and roasted hazelnuts for a total indulgence!

We were all torn between the three and couldn’t pronounce a clear winner. Some liked the coconut best, some preferred the apple, and some just didn’t know which one to pick as they were all good. It was a tough choice…

I would be curious to see which one was your favorite 🙂 Leave a comment and let me know!

Enjoy!!

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3 overnight pie oats {coconut pie, apple pie, pumpkin pie}

Prep Time

10 mins

Total Time

10 mins

 

3 overnight pie oats - creamy and indulgent, these pie-inspired overnight oats taste like the season, and feel like a treat. 

Course: Breakfast

Servings: 2 (per recipe)

Author: Viktoria

Ingredients

For the coconut pie overnight oats:

• 1/2 cup rolled oats
• 1/4 cup toasted shredded coconut
• 1 cup coconut milk
• 1 1/2 Tbs honey
• 1/2 tsp vanilla extract
• pinch of sea salt
• Toppings: toasted coconut chips, chopped hazelnuts, cacao nibs, or dark chocolate pieces

For the apple pie overnight oats:

• 1/2 cup rolled oats
• 1/4 cup unsweetened apple sauce
• 1/2 cup milk of choice
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 - 1 1/2 Tbs maple syrup
• 1 apple
• 1 Tbs butter
• pinch of sea salt
• Toppings: toasted pecans, caramelized apples, maple syrup

For the pumpkin pie overnight oats:

• 1/2 cup rolled oats
• 1/2 cup pumpkin puree
• 1/2 cup milk of choice
• 1/2 tsp pumpkin spice (or a combination of ground cinnamon, cloves, nutmeg and allspice)
• 1/2 tsp vanilla extract
• 1 - 1 1/2 Tbs maple syrup
• pinch of sea salt
• Toppings: roasted caramelized pumpkin, toasted almonds/pecans, maple syrup

Instructions

For the coconut pie overnight oats:

1. Mix all ingredients, except the toppings, stir well, cover and refrigerate overnight. (see note 1) 

2. In the morning, divide half of the oats between 2 jars or bowls, add half of your toppings, then the rest of the oats. Top with the rest of the toasted coconut chips, dark chocolate pieces, or cacao nibs, and roasted hazelnuts. Drizzle with a little honey if you want.

For the apple pie overnight oats:

1. Mix the oats, milk of choice, apple sauce, cinnamon, vanilla, pinch of salt, and maple syrup.  

2. Cut 1 apple into small cubes.  Add a tablespoon of butter to a pan, and sautée the apple pieces for a few minutes over medium heat.  Add 2/3 cup of water and continue to cook until the water has evaporated, and the apples are soft (5 more minutes).  Add a pinch of cinnamon, and a dash of sugar (if the apple is not too sweet).  

   If you prefer, you can use the apple raw.

3. Layer 2 jars or bowls with half the oatmeal mix, then half of the caramelized apples, and top with the rest of the oatmeal.  (If using raw apple, grate it, and mix it all with the oats, then divide equally among the two jars.  

   Cover and refrigerate overnight.

4. In the morning, top the oatmeal with toasted caramelized pecans (see note 2), and drizzle with more maple syrup and cinnamon if you like.  If you have leftover caramelized apples, add them too.

For the pumpkin pie overnight oats:

1. Mix all ingredients, except the toppings and divide equally among two jars/bowls. Cover and refrigerate overnight.

2. In the morning, top the oats with caramelized almonds (see note 2), add 1-2 tablespoons of this cinnamon pecan pumpkin butter or roasted caramelized pumpkin (see note 3), and drizzle with maple syrup and pumpkin spice if you like.

Recipe Notes

1. Due to the higher fat content of coconut milk, this oatmeal may be thicker.  Add more milk if you prefer your oats thinner.
2. To make caramelized pecans or almonds: add 2-3 tablespoons of sugar to a pan, and wait until it darkens and caramelizes slightly. Reduce heat, add a knob of butter, and a pinch of salt, and about 2/3 - 1 cup of chopped nuts. Stir until well mixed, and place the nut mix on a parchment paper to cool off completely. As it cools, it will harden and become crunchy.
3. To make roasted caramelized pumpkin: cut the pumpkin or butternut squash into small cubes.  Toss with a few tablespoons of sugar, 1-2 Tbs of coconut oil, and roast in a 400 °F oven until it's soft and caramelized.  Prepared this way, the pumpkin is a great dessert, especially topped with walnuts.  You can also use it in other pumpkin preparations like smoothies, homemade pumpkin puree, soups, etc.