Matcha Pumpkin Pie Overnight Oats

Get your pumpkin pie fix (with a healthy twist) in this extra flavorful breakfast treat!

Makes 3.

An original recipe prepared for us by modest marce.


    • ½ cups unsweetened vanilla almond milk
    • ¼ cup pumpkin puree
    • 1 Tbsp Aiya Culinary Grade Matcha
    • ⅓ cup pure maple syrup
    • ½ tsp vanilla extract
    • ¼ tsp cinnamon
    • ¼ tsp ginger
    •  tsp nutmeg
    • 2 Tbsp chia seeds
    • ½ cups whole oats
    • pecans, for topping
    • coconut whipped cream, for topping


    1. In a large mixing bowl whisk together the almond milk, pumpkin puree, Matcha, maple syrup, vanilla extract, cinnamon, ginger and nutmeg until well blended.
    2. Stir in the chia seeds and oats until combined.
    3. Place into desired glass jar and cover with lid. let rest in the fridge for 4 hours or overnight.
    4. Top with coconut whipped cream and pecans before eating!

    Click below to purchase the Culinary Grade Matcha used in this recipe: