Pumpkin Overnight Oats
Creamy make-ahead oats with pumpkin puree, warm spices and maple syrup, tasting like pumpkin pie you can eat for breakfast straight from the fridge.
Ingredients
- 1/2 cup old-fashioned rolled oats not steel-cut or quick oats
- 1/2 cup milk dairy or plant-based
- 1/4 cup pumpkin puree 100% pure, not pie filling
- 1/4 cup plain Greek yogurt
- 1 tbsp maple syrup or to taste
- 1 tsp chia seeds
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 pinch kosher salt
- chopped pecans or extra pumpkin pie spice for topping, optional
Instructions
- Mix everything. In a jar or container, combine 1/2 cup rolled oats, 1/2 cup milk, 1/4 cup pumpkin puree, 1/4 cup Greek yogurt, 1 tbsp maple syrup, 1 tsp chia seeds, 1 tsp pumpkin pie spice, 1/2 tsp vanilla and a pinch of salt.
- Stir well. Stir until fully combined and no dry oats or streaks of pumpkin remain.
- Chill overnight. Cover and refrigerate for at least 8 hours, or overnight, so the oats and chia seeds soften and absorb the liquid.
- Serve. Stir the pumpkin overnight oats again before eating, adding a splash of milk if they've thickened too much. Top with chopped pecans or a dusting of pumpkin pie spice.
Notes
Store covered in the fridge for up to 4 days. Stir well before eating and add a splash of milk if it's thickened up too much. This recipe scales easily; multiply for a batch of jars for the week.