3 overnight pie oats {coconut pie, apple pie, pumpkin pie}
3 overnight pie oats - creamy and indulgent, these pie-inspired overnight oats taste like the season, and feel like a treat.
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:
-
Mix all ingredients, except the toppings, stir well, cover and refrigerate overnight. (see note 1)
-
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:
-
Mix the oats, milk of choice, apple sauce, cinnamon, vanilla, pinch of salt, and maple syrup.
-
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.
-
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.
-
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:
-
Mix all ingredients, except the toppings and divide equally among two jars/bowls. Cover and refrigerate overnight.
-
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
- Due to the higher fat content of coconut milk, this oatmeal may be thicker. Add more milk if you prefer your oats thinner.
- 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.
- 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.