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Place the gluten free oats in a bowl or small container ready to make your overnight oats. If you cannot tolerate gluten free oats, you can use rice flakes or buckwheat flakes as an alternative.
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Add chia seeds, pumpkin puree, Greek yogurt, maple syrup, semi skimmed milk and the spices and thoroughly mix until everything is combined and the pumpkin puree and spices are evenly distributed throughout the mixture
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Spoon the mixture into a small mason jar, lidded container or tub. Cover and place in the fridge overnight, or for at least 6 hours, to allow the oats and chia seeds to absorb the liquid and soften. The mixture will thicken as it chill and create a more of a thick pudding texture.
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If you like stir before serving (I don't usually, I just leave as it) and if you don't like the thick texture add a splash of milk to loosen.
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Serve topped however you like but I love it with some more Greek yogurt and about 20g of gluten free granola. If you don't want to use those nuts, seeds, apple, figs, pomegranate seeds all work well, or you could just have it as it is.
Gluten Free Pumpkin Spice Overnight Oats | Refined Sugar Free
- Recipe by Alison Peters
- Added1 hour ago
- Prep Time5 Mins
- Makesserving
This recipe is
Contains
- Dairy
If you're looking for a cosy autumn breakfast, these gluten free pumpkin spice overnight oats are just the thing! Made with pumpkin purée, Greek yoghurt, chia seeds, maple syrup, cinnamon, ginger and mixed spice, they bring all the warming flavours of pumpkin spice into an easy overnight oats recipe.
These pumpkin spice overnight oats are perfect when you need a prep-ahead breakfast, making breakfast one less thing to think about on busy mornings. The oats and chia seeds soften overnight, while the pumpkin purée and Greek yoghurt create a creamy texture. A drizzle of maple syrup adds sweetness without using refined sugar. You could also switch to honey, but maple syrup has that beautiful autumnal feel to it.
This recipe is ideal for anyone following a gluten free diet, including people with coeliac disease, provided you use certified gluten free oats. Regular oats are not gluten free due to production methods. If you're a coeliac who cannot tolerate gluten free oats due to the avenin, switching to rice flakes or buckwheat flakes usually works just as well.
The way I make these overnight oats makes them thick and almost pudding-like, just like my brownie batter overnight oats. If you like your overnight oats a bit runnier, feel free to add a touch more milk. Just like my porridge, I can only eat overnight oats when they're super thick! You can also skip the chia seeds if you like. I love them for a bit of added nutrition, but they do make the oats even thicker. The recipe will work just as well without them.
For the pumpkin puree part, you can use homemade pumpkin puree or buy ready made pumpkin puree. If you're making your own, see my gluten free cheesy pumpkin pasta recipe for instructions on preparing pumpkin puree. Make sure any ready made puree you use is plain pumpkin rather than pumpkin pie filling.
I serve mine with extra Greek yoghurt and gluten free granola for a little added crunch. Either make your own autumn granola or use something like Ella's Nutty Gluten Free Granola (using this would no longer make it refined sugar free). You could also top them with a selection of nuts, apples and figs, or just have them as they are for a simple autumn breakfast.
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Last updated 1 hour ago
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