Its that time: September skies and the dip of the weather. October and its orange and warm tones start creeping in. When you live in LA and it really gets going in the midst of October.  But always comes down to “pumpkin spice everything” when Fall hits. There’s something about the warm, toasty flavors that evoke fall, the change of seasons, the whisper of magic in the air…or is that just me?

I remember back when bookstores where the place to get lost in. There was something extraordinary about getting wrapped up in cozy knitwear and heading to the bookstore for a warm cup of coffee and looking for a good read. It was an autumnal rite of camaraderie or time to yourself. It was a warm cup of pumpkin spices wafting its spell.

In fact I still feel this way and it has affected in the way I choose to spend my Autumnal days (pumpkin patch anyone?) I think it’s beautiful to live amidst the seasons and bring in it’s abundance of flavors. Enjoy!!

Though times have changed and even though LA doesn’t get that much of a Fall season, you have to get creative when you can! Especially when you’re wishing for rainy days.

This pumpkin pie spice overnight quick oats recipe is ideal for someone on the go. When I was struck with the idea to make some, I realized I didn’t have the standard rolled oats that is typically used for overnight oats, I thought to use the quick cooking oats I had in bulk. The difference? They (as the name suggests) do quicken up much faster, and they give it a texture similar to grits.



Adding the pure pumpkin puree gives it the quintessential fall flavor and don’t skimp on the spices! In fact you could even heat up this oatmeal in a bowl, just meal prep it days in advance. Overnight oats last about 4-5 days refrigerated but they don’t last that long when they taste so cool!



I love that these Pumpkin Pie Spice Overnight Oats are all under 8 ingredients, incase you don’t have/can’t find coconut cream you can sub more the sam amount of plant milk or yogurt in its place.  Let me know if y’all make this recipe! Just tag me on social media at @awildflowerspirit or #wildflowereats ! I am so excited to keep creating some yummy autumnal eats and embrace my fave season + eat more wholesomely!

Quick Overnight Pumpkin Pie Oats


⅓ Cup Coconut Cream

½ Cup Pumpkin Puree

½ Cup Gluten Free Quick Cooking Oats or Rolled Oats

⅔ Cup Non Dairy Milk

2 tsp Ceylon Cinnamon + 1 tsp Nutmeg

2 Tbs Ground Flax Seed

1-2 Tbs Maple Syrup

Pinch of Pink Sea Salt

1-2 Tbls Coconut Butter (optional)

The next day I added: dairy free chocolate chips, Nutrex Protein Powder, a little more Maple Syrup!

To assemble//

  • In a glass mason jar add the oats, milk, flax, sea salt, and cinnamon.
  • Stir until well mixed. Then add the pumpkin puree, coconut cream and sitr
  • For the extra creaminess add the coconut butter!
  • Whisk until everything is well mixed and cover tightly
  • Add the fridge overnight or a few hours, since quick cooking oats will thicken up faster
  • The next day add any toppings you wish! Ideas: date caramel, pecans, extra cinnamon!







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