There’s something about pumpkin in the fall. Some say it’s because of the advent of the Pumpkin Spice Latte at Starbucks in 2003, but there is no doubt that there is pumpkin-everything at this time of year, from breads to cookies, soup, muffins, pancakes, to just about anything else.  Pumpkin itself is packed with vitamins and fiber, but many of the pumpkin recipes out there are high calorie and not great for weight management.


We jumped on the bandwagon this year to try out pumpkin in a healthy breakfast recipe, and it was delicious! Not only that, but the bonus of having to make it the night before meant that breakfast was ready and waiting in the morning.  We modified the original recipe to cut down on the oats (we thought it was a bit dry in the original recipe), cut a little sugar out, and amped up the spices as I almost always do!


Ingredients (for 1 serving)

  • 1/3 cup rolled oats or one minute oats (not steel cut oats)
  • 1/3 cup pumpkin puree, canned (don’t grab the pumpkin pie filling by mistake! (I have a personal epic kitchen fail story here…))
  • 1/3 cup 0% Greek yogurt
  • 1/4 cup skim milk (or alternative milk of your choice)
  • 1 tbsp brown sugar, unpacked
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice



Directions: (So Easy!)

Simply add the ingredients in the order above (the milk will diffuse down to the oats). Cover and leave in the fridge overnight.

Hit the morning alarm. Get up. Enjoy!


Nutrition: (1 serving)

  • Calories: 227
  • Carbs: 40g
  • Fat: 2g
  • Protein: 14g


PS – check out my collection of previously posted pumpkin recipes here.

Dr Sue Pedersen © 2019 

Follow me on Twitter! @drsuepedersen