Oats mix with satisfying hemp and chia seeds, seasonal pumpkin, banana, and pumpkin pie spice for a Pumpkin Overnight Oats breakfast that is just what you need for fuel on busy mornings.

Pumpkin Overnight Oats from Treble in the Kitchen

Today, I’m headed to Boston for FNCE and I am SOOO pumped.  My bags are packed, my lists and schedule is printed, and I don’t think I’ve forgotten anything.

As I was packing my carry on bag for this trip, I was reminded of a funny story from earlier this year when Brian and I had an early flight to New Jersey for a wedding.

In true Tara fashion, I whipped up a breakfast the night before so Brian and I had something healthy and satisfying to nosh on while waiting to board our flight.  That something?

Overnight oats.

Pumpkin Overnight Oats from Treble in the Kitchen

Yeah…I totally didn’t even think about their thick, cookie-dough-like texture being mistaken for a liquid as we passed through security.  So, as I came out of the security scan, I was pulled to the side and the security guard was checking through my bag.  If you guessed that he pulled out my two containers of overnight oats then you are correct!

The security guard just held the containers in front of me and asked “What is this?”  I could easily understand his confusion.

Masking the quick rhythm of my heart and the thoughts in my head thinking “Shoot…what’s plan B for breakfast? I don’t have a backup plan if he takes our overnight oats away!” I responded in a very calm manner: “Oatmeal.”  

He then had to call on his radio for “backup” to see if this oatmeal was “ok” to pass through security.  The verdict?  The oatmeal made it through!!

Cue the HUGE sigh of relief and eye rolls from Brian 😉

Pumpkin Overnight Oats from Treble in the Kitchen

Our flight is actually in the evening, so I won’t be carting around containers of overnight oats (although they do make a tasty snack!).

I’ve been enjoying these oats on mornings when I volunteer for Cooking Matters or before early morning hikes.  They are just SO.DANG.EASY.

Pumpkin Overnight Oats from Treble in the Kitchen

All you do is pop all the ingredients in a container (I prefer the kind with a lid) stir and put in the fridge overnight OR for a few hours.

The oats provide a good dose of fiber and carbohydrates, the chia and hemp seeds are full of essential fatty acids (think omega 3 and omega 6) as well as plant-based protein, the banana and almond milk help give the overnight oats a creamy texture and sweet taste, the pumpkin adds a boost of nutrients and makes them incredibly fit for fall, and the pumpkin spice makes them taste a bit like pumpkin pie!

Pumpkin Overnight Oats from Treble in the Kitchen

*PRO TIP:  They are wonderful when topped with a bit of nut butter and a few banana slices 🙂

If you're on the go in the morning, try a batch of these Pumpkin Overnight Oats! Click To Tweet

If you give this recipe a try, make sure to tag #trebleinthekitchen on instagram so I can see your creation!

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Pumpkin Overnight Oats from Treble in the Kitchen

Pumpkin Overnight Oats

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 5 mins
  • Yield: 1 serving 1x


Oats mix with satisfying hemp and chia seeds, seasonal pumpkin, banana, and pumpkin pie spice for a Pumpkin Overnight Oats breakfast that is just what you need for fuel on busy mornings.


  • 1/2 banana, smashed*
  • 1/4 cup oats (rolled or quick work well, gluten free if necessary)
  • 1/4 cup pumpkin puree
  • 1/2 cup unsweetened almond milk (or sub your favorite milk)
  • 2 tsp chia seeds
  • 1 tsp hemp seeds
  • 1/2 tsp pumpkin pie spice
  • Toppings optional: nut butter, chopped nuts, sliced banana, dried fruit, etc


  1. Smash the banana in a container that has a lid.
  2. Next, add the oats, pumpkin, almond milk, chia seeds, hemp seeds, and pumpkin pie spice.
  3. Stir until thoroughly combined.
  4. Cover and store in the fridge for 3+ hours to allow the mixture to thicken.
  5. Enjoy and top with whatever sounds good to you!


*green, unripe banana for low FODMAP

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

  • Prep Time: 5 mins
  • Category: gluten free, low fodmap, breakfast, dairy free
  • Cuisine: breakfast


  • Serving Size: 1 recipe
  • Calories: 202
  • Sugar: 7 g
  • Sodium: 91 mg
  • Fat: 6 g
  • Carbohydrates: 31 g
  • Protein: 8 g

Pumpkin Overnight Oats from Treble in the Kitchen

Looking for more pumpkin recipes?

Gluten-Free Pumpkin Cookies

The Easiest Pumpkin Cookies from Treble in the Kitchen

Pumpkin Egg White Oatmeal

Pumpkin Egg White Oatmeal

Pumpkin Oatmeal Breakfast Bake

Pumpkin Baked Oatmeal from Treble in the Kitchen low FODMAP, gluten free, dairy free

Nutty Pumpkin Spice Granola

Nutty Pumpkin Spice Granola from Treble in the Kitchen

Question of the Day:

  • What is the strangest thing you have tried to get through airport security? 
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  1. These look so yummy! I’ve always wondered if they would let overnight oats through security – I travel to see my family often but end up trading in my favorite oats for an egg sandwich or peanut butter sandwich. I’ll have to try it next time but definitely have a back up plan just in case 😉 Hope you enjoy FNCE!

  2. Definitely trying this! Also because how many pumpkin recipes do you find that doesn’t use the whole can so this is a great way not to waste the rest of it!

  3. This looks so good! I have a ton of pumpkin and this looks like a perfect way to enjoy it. When I went to Europe for the first time, I found a Zippo from Berlin and got it for Dan since he collects them. Apparently you aren’t allowed to bring lighters on the plane, but the security was so nice and wrapped it up for me so I could get through!

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