Overnight Pumpkin Oatmeal with Candied Pecans

With Halloween almost upon us, I thought I’d share a yummy pumpkin recipe for Overnight Pumpkin Oatmeal.  I really love pumpkin anything… and I love getting to spend the months of October and November consuming as much pumpkin as I possibly can before it goes away for another year! 🙂

I was especially excited to try this pumpkin oatmeal for breakfast!  It was a nice change from pumpkin spice lattes and pumpkin smoothies.  And it proved to not only be great in the morning, but a yummy afternoon snack and dessert 😉

The beauty of this recipe is that it is so incredibly easy to make, and the oatmeal doesn’t require any baking or microwaving whatsoever.  You simply mix everything together and let the flavors merry in the fridge overnight, then voila!  You wake up and breakfast is ready to go.

The candied pecans need to be baked in the oven, and you can make them the night before as well, or make them in the morning.  They provide the perfect sweet, nutty crunch for the top of the oatmeal.

This recipe is great to prep on a Sunday night so you don’t have to worry about breakfast Monday morning.  It would also be great if you’re having company!  What other ways do you like to incorporate pumpkin into your breakfast?

What you’ll need: oats, pumpkin, milk, cinnamon, butter, brown sugar, pecans, egg white, sugar, vanilla extract, salt and additional toppings of choice.

Mix oats, pumpkin, milk and cinnamon in a medium Tupperware container.

Melt butter and brown sugar in a saucepan on medium heat until melted into a sauce.

Combine the brown sugar mixture into the oats mixture, cover and leave overnight in the fridge.

You can serve the oatmeal cold or warm it up in the microwave.  I heated it up for 1-2 minutes and topped with a little almond milk and candied pecans.  YUM!

Overnight Pumpkin Oatmeal with Candied Pecans
Recipe from Busy Mommy

Serves 4

Ingredients

• cups old-fashioned oats (I prefer Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats)
• 1 1/4 cup canned pumpkin
• 1 cup milk (I used almond milk)
• 1 teaspoon cinnamon
• 2 Tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup cinnamon sugar pecans (recipe below)
• almond milk, cinnamon, maple syrup, pumpkin pie spice and/or brown sugar for topping

Steps 

1. Mix oats, pumpkin, milk and cinnamon in a medium Tupperware container.
2. Melt butter and brown sugar in a saucepan on medium heat until melted into a sauce.
3. Combine the brown sugar mixture into the oats mixture, cover and leave overnight in the fridge.
4. You can serve the oatmeal cold or warm it up in the microwave.
5. Service with your toppings of choice.  I just added a little almond milk and topped with the candied pecans.  YUM!

For the Candied Pecans
Recipe from Just Get Off Your Butt and Bake

Ingredients

• 1 large egg white
• 3 cups pecan halves
• ⅓ cup sugar + 1 Tablespoon cinnamon
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt

Steps

1. Preheat oven to 300 degrees.
2. Whisk the egg white in a cup.  Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
3. In a small bowl, stir the cinnamon, sugar and salt together.  Stir in the vanilla.
4. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
5. Spread the coated nuts on an ungreased baking sheet.
6. Bake for 20 minutes without stirring.
7. Use a spatula to remove the nuts from the hot baking sheet immediately.
8. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.

Hugs, kisses & yummy dishes…xoxo
Lauren