Cozy up with these Pumpkin Spice Latte Overnight Oats, naturally sweetened with date syrup, gluten-free, dairy-free, and protein-packed with True Nutrition Chai Latte Pea Protein. The perfect make-ahead fall breakfast!

Pumpkin spice latte season is officially here, but this time, we’re skipping the drive-thru and turning your favorite fall drink into a cozy, protein-packed breakfast. These Pumpkin Spice Latte Overnight Oats are creamy, energizing, and full of warm fall flavors. Plus, they’re dairy-free, gluten-free, and made with True Nutrition Chai Latte Pea Protein Powder for a satiating boost that’ll keep you fueled all morning.

Why You’ll Love This Recipe

• All the PSL vibes without the sugar crash
• Protein-rich thanks to True Nutrition plant-based pea protein (code HEALTHYHELPER saves $$!)
• Naturally sweetened with date syrup for a caramel-like flavor
• Make-ahead magic, just mix, chill, and wake up to breakfast ready to go
• Customizable toppings (think almond butter drizzle, crunchy granola, or cacao nibs)

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Topping Ideas

• Almond butter + hemp seeds
• Granola + cacao nibs
• Chopped pecans + maple drizzle
• Coconut flakes + pumpkin seeds
• Extra date syrup drizzle for natural caramel sweetness

The Perfect Fall Meal Prep

These overnight oats taste like dessert but fuel like a balanced breakfast. Meal-prep a few jars at once and you’ll have your own grab-and-go PSL-inspired breakfast all week long.

So go ahead, skip the line at Starbucks, save some money, and still get your pumpkin spice latte fix (in oat form). Your cozy fall mornings just got a serious upgrade.

Are you a fan of pumpkin-flavored things?

What’s your favorite pumpkin-flavored food or snack?

Do you ever make overnight oats for breakfast?

 

 

 

 

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9 responses to “Pumpkin Spice Latte Overnight Oatmeal [vegan + gluten-free]”

1. Looks good and easy. Thanks for sharing at the What’s for Dinner party! Hope to see you next Sunday too. Have a wonderful week.

   
   

2. Such a fun spin on a season staple! I personally LOVE overnight oats. Such an easy and nutritious breakfast! I actually had pumpkin pie overnight oats this morning!

   
   

3. I’m making this ASAP!

   Briana

   
   

4. I love bob’s redmill products. They have a factory store right by where I work – it’s great! Thanks for sharing at the What’s for Dinner party. Can’t wait to see what you’ll bring next week! Have fantastic day!

   
   

5. […] Same with the yogurt, going for flavored instant oatmeal packets means you’re getting a cool variety at the expense of a ton of sugar. Instead, go for whole grain old-fashioned  or quick cook rolled oats! They’re higher in fiber and nutrients anyway and their plainness allows you to customize them in any way you choose. I’m a big fan of pumpkin oats. […]

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For years I lived with the mistaken assumption that Starbucks’ original pumpkin spice latte was made with actual pumpkin. I had never tasted the stuff, but it just seemed logical it would. So I was scandalized when a friend eventually corrected me. “You mean they call it pumpkin spice latte and there’s not a drop of pumpkin?” I demanded. “Yeah,” the friend said. “It’s just the spice.”

Apparently, I wasn’t the only one this didn’t sit well with, since Starbucks changed their recipe several years ago to include some pumpkin puree—number three in their “pumpkin spice sauce” ingredient list after sugar and condensed skim milk…not the ratios I personally would want to see. But by then I’d started making my own. Not often, maybe once a year, I’d simmer real pumpkin in the form of butternut or red kuri squash with milk and spices, blend it into a thickened, frothy cream, and drink that for a treat. The combination of roasty coffee with earthy-sweet squash and warm fall spices is so good, it’s almost comical Starbucks managed to invent this drink and miss the best part.

About the Starbucks version, though: It’s not fair for me to malign their drink without ever actually trying it, so I very recently did, and I have to cut them some slack. It’s pretty tasty, and I can see why it has become so popular. It’s sweeter than I would prefer, but it’s not aggressively so, and the spices are dialed in to taste exactly like they should for a product like this, which is basically the edible version of the scented candle version of the edible version.

I’m not likely to become a regular drinker of either Starbucks or my own recipe—they’re both a once-in-a-while kind of thing—but I think there’s space in the world for both. Theirs is exactly what most of you already know it to be, mine is more like a not-too-sweet, not-too-thick pumpkin pie in a cup (with coffee). Mine also has some distinct advantages I want to point out.

The Key to My Creamy, Frothy PSL

One of the advantages of having never tried the real Starbucks PSL until after I’d developed my own recipe is that I was uninfluenced by any preexisting idea of what it was supposed to be. I didn’t realize that Starbucks makes something that’s more like a pumpkin-tinged, spiced syrup to add to a cup of milky coffee and then top with whipped cream.

So when I set out to make my own, I took a completely different path that solves a lot of technical issues while getting you much closer to a real steamed-milk, espresso-based drink. To make mine, instead of a syrup, I simmer cubes of butternut or red kuri squash (butternut squash is usually the “pumpkin” in a can of pumpkin puree) in milk with a little sweetener (either maple syrup or sugar) and the warm, autumnal spices that go into pumpkin pie recipes.

Once tender, I blend this mixture up until smooth and frothy; a high-speed blender does this best, creating the smoothest, frothiest pumpkin-spice cream, but an immersion blender works too. The beauty of it is that the fiber from the squash, once blended, lightly thickens the milk, making it seem richer and creamer. At the same time, that added fiber helps the milk trap and retain more air bubbles from the blending, giving it a frothy texture that is remarkably similar to milk that’s been steamed to a dense foam—expensive espresso equipment not required.

Poured on top of a dose of coffee, which honestly can be anything from a shot of espresso to some strongly brewed coffee or even regular brewed coffee for a lighter coffee flavor, the effect says “latte” a lot more than the Starbucks version I’ve tasted does. It’s also much easier than making a pumpkin-spice syrup, which seems to be the move many other recipes make in an attempt to create their own homemade versions of a PSL. Plus, it achieves more of the goals of this type of drink with less work.

The result? A PSL that puts the P first.

August 2023

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• 1 pound (454 g) roughly diced, peeled butternut or red kuri squash (about 1/2 a 2-pound squash)

• 1 quart (946 ml) whole milk

• 1 cinnamon stick

• 1 whole star anise

• 1 teaspoon ground ginger

• 6 cloves

• 2 cardamom pods

• 1/8 teaspoon freshly grated nutmeg

• 1/4 cup maple syrup or granulated sugar

• Pinch salt

• Shots of espresso or strong coffee, for serving

1. In a large saucepan, stir together squash, milk, cinnamon, star anise, ground ginger, cloves, cardamom, nutmeg, maple syrup (or sugar), and salt; if desired, prepare a spice sachet of cheesecloth or in a tea strainer to make removal of whole spices easier. Set over medium heat and bring to a simmer, then lower heat to maintain a bare simmer and cook, stirring and scraping frequently, until squash is very soft, abou 30 minutes.

2. Remove and discard whole spices. Transfer to a blender jar, or use an immersion blender to blend directly in the saucepan, and blend, starting and low speed and increasing to high speed, until squash is fully pureed and a thick, frothy liquid has formed.

3. For each serving of coffee, pour a shot of espresso or strong coffee (roughly 1 fluid ounce; 30ml) into a mug. Add 6 to 8 fluid ounces (175-235ml) hot spiced pumpkin cream on top and serve. Garnish with a pinch of ground spices (cinnamon, nutmeg, etc.), if desired.

Make Ahead and Storage

The pumpkin cream can be refrigerated for up to 5 days. Reheat in a small saucepan, frothing in a blender again if needed before serving.