Pumpkin Pie Refrigerator Oatmeal


I mentioned in my last post how much I loved refrigerator oatmeal, and I wasn’t kidding. I have two batches of this pumpkin spice oatmeal marinating in my refrigerator right now. Tomorrow’s breakfast is going to be good!

In the fall, I make these pumpkin muffins quite a bit for the boys. When I first made them, I frosted them, but now I don’t. They’re so moist that they don’t really need the frosting. When I make them, there’s always some pumpkin left over. This oatmeal is a perfect way to use the extra pumpkin puree. You can make two batches of oatmeal with the remaining pumpkin.

I have a couple of peaches in my refrigerator. I might try to make a peach version next!


Pumpkin Pie Oatmeal
Recipe found on The Yummy Life blog

1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
scant 1/2 teaspoon pumpkin pie spice
2 teaspoons maple syrup (or to taste)
1/4 cup pumpkin puree (unsweetened canned pumpkin)

Add all of the ingredients to a jar (I used a mason jar – any covered container will do). Shake well to combine. Let rest in the refrigerator overnight. Enjoy the next day! Eat it chilled.

Yield: 1 serving

One year ago: Mustard Roasted Potatoes
Two years ago: Indian Summer Gratin with Butternut Squash, Corn, Potatoes and Bacon
Three years ago: Lemon Mascarpone Mousse
Four years ago: Chicken Salad with Apple and Basil

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6 comments to Pumpkin Pie Refrigerator Oatmeal

  • Carole Hess (Diane's mother)

    You don’t have to cook this? Will the boys eat it? I am skeptical…

  • StylishCuisine

    I am eating a batch of this oatmeal as I write this. No cooking involved at all. Not sure if the boys will eat the pumpkin version. One of them tried the blueberry version and thought it was ok, which is pretty good for the boys.

  • subgirl

    What kind of non-dairy substitute do you think might work in place of the yogurt? I have a dairy allergy and cannot eat yogurt, though I miss it. There isn’t really a good vanilla or plain soy yogurt, coconut is way too aggressive a flavour. Soy milk seems like it would make it mushy. Tofutti sour cream is what I normally use, but it’s really stiff and I don’t think would provide the moisture necessary. Do you have any thoughts?

    Also have you tried this with steel-cut oatmeal? I love that stuff but it’s a pain.

    One more question (sorry, never tried this process) would omitting the chia seeds require adjusting the moisture level?

  • StylishCuisine

    I think I’d try the tofutti sour cream instead of the yogurt. Since the recipe calls for milk in addition to the yogurt, if you find that the sour cream seems a little too stiff, I’d add a little extra soy milk. I haven’t tried this yet with steel cut oatmeal, but I bet it will be equally as good. I plan to try that soon. Omitting the chia seeds will make the resulting yogurt a little more liquidy, but not terribly so. When I didn’t have chia seeds (the first time I made this), I followed the recipe as is, and it was still delicious. When I used the chia seeds, more liquid was definitely absorbed, so you may want to use a scant 1/3 cup of soy milk if you don’t have the seeds if you don’t want to risk it being too liquidy. Hope this helps.

  • subgirl

    Awesome! Thanks so much for the reply. I will try it in the next two days keeping your suggestions in mind, using the “sour cream” and let you know how it goes. It was 90° INSIDE the past couple days so way too hot to even think about oatmeal, but it’s gotten chilly again and I’m ready for some more pumpkin love. This just sounds so great. 🙂

  • Subgirl

    Okay so I’m FINALLY trying this tonight. I mixed the tofutti sour cream with a bit of silk creamer to thin it a bit and approximate tr tangy/creamy yogurt (oh how I miss Greek yogurt!) and discovered halfway through we have no maple syrup (blasphemous!) so I subbed dark brown sugar and a little local honey. I also put a LOT more pumpkin spice in as either I have old spice mix (it is only a year old but was hand crafted and bought at a pop up shop, and they used very organic stuff so maybe it has lost freshness faster) or I am just WAY into it (also a probability. I tend to quadruple the cinnamon and nutmeg in anything calling for those things normally.)

    Upon first impressions (before the overnight rest) it doesn’t seem like much oatmeal. The stuff is tasty though! Will let you know how it turns out with a cuppa in the morning. I am terribly excited to finally have four minutes to put it together finally! I’ve been waiting for this FOREVER. (Or well a month.)

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