This post has been sponsored by The Quaker Oats Company. All my opinions are my own.
I am not a morning person. My husband knows it, my friends know it and my kids really know it! I do make the occasional splurge and wake up early to make something special. But on a typical weekday morning, it is hard for me to do much more than throw a bowl of cereal in their direction and hope they eat fast so we aren’t late for school.
This year I have made a resolution. I want to give my kids a great breakfast that will actually help them through the day. So I turned one of my favorite desserts into a quick and delicious breakfast that I can make the night before and my kids can eat at the kitchen table or even on the go!
Pumpkin Pecan Crumble Overnight Oats
This recipe is simple to make and I bet you have all of the ingredients in your pantry right now.
First, pick out your container of choice. I love to use a mason jar because it looks so decadent and it doesn’t take up much room in my fridge.
Add in the Quaker® Old Fashioned Oats, milk, pumpkin puree, pumpkin pie spice, maple syrup and brown sugar.
Stir until it is well combined.
Place the jar into the refrigerator overnight. As it sits, the Quaker® Oats absorb all of that pumpkin spice goodness until they are popping with flavor in the morning.
Pecan Crumble Topping
Now comes the pièce de résistance of the breakfast—the topping. The pecan crumble topping is what adds the extra crunch to the nutty flavor of the oatmeal and the sweetness of the pumpkin. You can definitely go without it but really, why would you?
Preheat the oven to 350 degrees.
Mix together the melted butter, brown sugar, whole wheat flour and chopped pecans in a small bowl.
Spread the mixture on a parchment covered cookie sheet. Bake 8 minutes, remove and cool. If a spoonful of the topping goes missing, no one will ever know, I promise. Not like I have ever done that before.
Store it in a covered container or even just a resealable bag until morning.
In the morning sprinkle the oatmeal mixture with the pecan crumble topping.
It’s so delicious you won’t believe that it is good enough to be breakfast. And the best part–you didn’t even have to get up early to make it!
Pumpkin Pecan Crumble Overnight Oats
Ingredients
Pumpkin Pecan Crumble Overnight Oats
- 1 cup Quaker® Old Fashioned Oats
- 1 cup Milk
- 4 TBS Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 2 TBS Maple Syrup
- 2 TBS Brown Sugar
Pecan Crumble Topping
- 2 1/2 cups Melted Butter
- 1/3 cup Brown Sugar
- 1/3 cup Whole Wheat Flour
- 1/2 cup Chopped Pecans
Instructions
- Add all ingredients to a jar or container of your choice and stir until well combined. Refrigerate overnight.
- Pecan Crumble Topping - Preheat the oven to 350 degrees. Mix all the butter, brown sugar, flour and pecans together and spread on a parchment covered cookie sheet. Bake 8 minutes, remove and cool. Store in a resealable bag. Sprinkle on the oatmeal when ready to eat in the morning. Enjoy!
Nutrition
If you love this classic Pumpkin Pecan Crumble Overnight Oats recipe, check out my recipe for Cinnamon Roll Overnight Oats as well.
Shouldn’t this be at least 2 servings?! That’s about 2 cups of oatmeal once it’s all combined. At at 800 calories, 25 g fat, 124 g carbs I would never make AND eat this entire thing in one sitting! Is the amount of butter correct? 2.5 cups?!
Everybody has different caloric needs. 800 calories might be entirely necessary or reasonable for some – there is really no need to cast judgment/shame onto others for what they consume. It’s a general recipe that people can adjust as needed – suit it to your needs and respect that other people may need more/less than you.
I just made The Pumpkin Pecan Crumble Overnight Oats Recipe and it was awesome ever! Thanks for sharing the recipe. I will definitely make it again!
Do you heat this before serving?
No you can eat it cold. I have heated it and eaten it cold, both ways. Its a personal preference.
These look great – love the pecan topping!!
I know–the pecan topping is my favorite! 🙂
Someone asked about the amount of butter. I think a correction to that needs to be made. Otherwise, it sounds really good.
Hmmmm…it does seem like a lot of butter…. hmmmmm….. I’ll have to test this again soon to see. It’s probably 2-1/2 tbsp. Let me know if you try it first.