Recipe: Pumpkin Pie & PB Overnight Oats


After my morning walk, I like to eat a filling and yummy, but low kj breakfast. The following is my first “overnight oats” recipe.  I intend to play with the base recipe, and try other variations in the future.  Makes about 4 serves, at about 200g per serve (ie a hearty serve!). I’ve kept it in the fridge for four days with no issues. Top with fresh strawberries and bananas to serve, can be heated if preferred.

This version is particularly pumpkin-y just because I like pumpkin! Pumpkin is great to add bulk without adding many kjs, and makes the dish deliciously creamy. It also isn’t super sweet. Increase the sugar and decrease the pumpkin as you desire.  I like to take this away on the road with me when I go away for work – I’m normally away for more than 4 days, so I mix up the dry ingredients before I leave into a zip lock baggy, then add the milk and pumpkin when I arrive. If I don’t have access to a microwave, I forgo the pumpkin.


Nutrition Info

Average serving with 1 banana (80g) and a couple of strawberries (40g) is 1365kj.  55g carbs, 7g fat, 10g protein, 83 mg sodium, 11g fiber.


  • 15g black chia seeds
  • 150g rolled oats
  • 24g PB2
  • 10ml vanilla essence
  • 8g brown sugar
  • a decent couple of shakes of cinnamon
  • half a pinch of ground cloves
  • pinch of ground nutmeg
  • pinch of ground ginger
  • 400ml almond & coconut milk
  • 250g steamed, mashed pumpkin


  • Super simple – just mix together and put in fridge overnight.  Serve cold from the fridge or heat up in the microwave.

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