Pumpkin Spice Latte Overnight Oats with Maple Pepitas

I feel like everyone under the age of 60 has gone through a Starbucks phase at some point, yes?

Mine was in college, and I’m mildly ashamed to admit that I had an extreme white girl affinity for skinny vanilla and (seasonally appropriate) pumpkin spice lattes. For the record—and I know I’m aging myself here—they weren’t always called that. One had to actually say “extra-hot-grande-nonfat-sugar-free-vanilla-latte,” which was the teensiest bit awkward. Especially when the antsy guy behind you in line just wanted a “large black coffee” so he could get back to studying. (Or playing World of Warcraft. Those kids were extra impatient. They had online raids to get to or whatever.)

I spent so much time at the campus Starbucks during my senior year that I was once at lunch with a friend and interrupted our very important convo about boyz to point out a celebrity. “QUICK! LOOK! What’s that guy from?!” I whispered frantically. “The tall, curly-haired man over there? I don’t know, I’ve never seen him before,” she said. “No, he’s definitely famous,” I insisted. “I’ve seen him, like, everywhere lately.”

It was only after I’d wracked my brain for the better part of the afternoon trying to place him that I realized said man was not actually a celeb….

He was my Starbucks barista.

(For some reason I hear the theme song from Intervention playing in my head right now. “Serena was addicted to artificially flavored coffee…”)

I wish I could say I kicked my Starbucks habit during my Parisian tenure, but I crushed a “grande latte écrémé avec vanille sans sucre” several times a week for almost two years. (The Parisians never got the pumpkin spice syrup over there. Very sad for them.) I defended this shameful expat behavior with the argument that it was the only “to-go” coffee option, but really I just liked that uber sweet fake vanilla flava. Sue me.

It was only when I gave up artificially flavored drinks altogether that I finally bid Starbucks adieu. I did try to drink a skinny pumpkin spice latte a couple years ago for nostalgia’s sake, but—and I apologize for how Gwyneth-y this is going to sound—I couldn’t stomach more than a couple sips. The chemical sweetness was overwhelming, and apparently, I’ve lost the taste for it.

With that said, I still love the real-life flavors of pumpkin and coffee together. And with fall lurking around the corner, I couldn’t be more excited to bring back that wonderfully basic combo in the form of smoothies, almond milk lattes (again, so Gwyneth), and these glorious Pumpkin Spice Latte Overnight Oats with Maple Pepitas.

These easy oats are the perfect transitional breakfast for the awkward seasonal limbo we’re currently living in. They’re cool yet comforting, and their creamy, pumpkin and cold brew spiked deliciousness will get you all kinds of fluffed for fall. And since oats, pumpkin, and pepitas (aka hulled pumpkin seeds) are packed with fiber and essential vitamins and minerals, this recipe is hands down the healthiest way to get your pumpkin spice fix. It also happens to be vegan, gluten-free, and Dude Diet-friendly, so everyone but the paleo peeps can get in on this PSL party.

The maple candied pepitas add awesome crunch and flair to these oats, but feel free to skip them if you’re feeling lazy. Ditto on the hemp seeds, although I’m not sure why you’d deny yourself a much-needed dose of omega-3s?

A few quick tips/you do you options before you whip up a batch of PSL oats. First, do NOT use quick cooking oats. They will dissolve into 100% mush. You must use old-fashioned rolled oats (regular and extra thick are both fine) or steel cut oats, capiche? Second, the recipe calls for cold brew not cold brew concentrate. If you accidentally buy concentrate, just be sure to dilute it according to the directions on the bottle before adding it to your oats. You can also use regular brewed coffee if you wish (although the flavor may not be quite as smooth or pronounced) or a splash of coffee extract. For those who don’t like coffee or are off the caffeine (good for you!), replace the cold brew with extra almond milk. Done and done.

HAPPY PSL SEASON, FRIENDS! Can’t wait for all your pumpkin patch/apple picking Instagrams!

Pumpkin Spice Latte Overnight Oats with Maple Pepitas: (Serves 2)

Ingredients:
¾ plus 2 tablespoons cup unsweetened almond milk
¼ cup cold brew coffee
½ cup pure pumpkin puree
1½-2 ½ tablespoons pure maple syrup (depending on your sweet tooth)
¾ teaspoon pure vanilla extract
1¼ teaspoons pumpkin pie spice (I use Joy’s recipe to make my own.)
Pinch of kosher or sea salt
1 cup gluten free old fashioned rolled oats
1 tablespoon chia seeds
1-2 teaspoons hemp seeds for serving (optional)
For the candied pepitas:
3 tablespoons pepitas
1½ teaspoons pure maple syrup
Pinch of kosher or sea salt

Preparing your Pumpkin Spice Latte Overnight Oats with Maple Pepitas:

-In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.

-Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.)

-Moving on to the maple pepitas! Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast. Don’t panic.)

-Add the maple syrup and a pinch of salt and cook, stirring regularly, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.

-When you’re ready to serve, give the oats a good stir and spoon them into jars or bowls (if you haven’t already).

-Top with candied pepitas and hemp seeds (if using).

Pumpkin Spice Latte Overnight Oats with Maple Pepitas

Author - Serena Wolf

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Prep Time: 4 hours hours 15 minutes minutes

Cook Time: 5 minutes minutes

Yields: 2 servings

Ingredients

• ¾ plus 2 tablespoons cup unsweetened almond milk
• ¼ cup cold brew coffee
• ½ cup pure pumpkin puree
• 1½-2 ½ tablespoons pure maple syrup depending on your sweet tooth
• ¾ teaspoon pure vanilla extract
• 1¼ teaspoons pumpkin pie spice
• Pinch of kosher or sea salt
• 1 cup gluten free old fashioned rolled oats
• 1 tablespoon chia seeds
• 1-2 teaspoons hemp seeds for serving optional

For the candied pepitas:

• 3 tablespoons pepitas
• 1½ teaspoons pure maple syrup
• Pinch of kosher or sea salt

Instructions

• In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt.
• Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.)
• Moving on to the maple pepitas! Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast. Don't panic.) Add the maple syrup and a pinch of salt and cook, stirring occasionally, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands.
• When you're ready to serve, give the oats a good stir. Spoon the oats into jars or bowls and top with candied pepitas and hemp seeds (if using).