Pumpkin Overnight Oats
These pumpkin overnight oats combine pumpkin puree, warm spices, and hearty oats for a delicious make-ahead breakfast that tastes like fall in a jar.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the overnight oats
- 1 cup rolled Old Fashioned oats (do not use steel cut or quick cooking)*
- 1 cup milk of choice (or ½ cup milk and ½ cup Greek yogurt)
- ¼ cup pumpkin puree
- 3 tablespoons pure maple syrup
- ½ tablespoon chia seeds
- 3/4 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt, optional
For the Greek yogurt topping
- ¾ cup Greek yogurt (or vegan yogurt)
- 1 tablespoon maple syrup
Instructions
- In a glass dish with a cover, place the oats, milk (or milk and yogurt), pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, cinnamon, vanilla extract, and salt and stir to combine. (If you’d like, you can divide the mixture into two half pint jars with covers here.) Taste and add a hint more maple syrup if desired.
- Cover and refrigerate for at least 2 hours, or overnight. If serving with the topping, mix the Greek yogurt and maple syrup together before serving (this also adds protein). The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds. If desired, top with Greek yogurt topping and more chopped pecans.
Notes
*It’s best to use rolled oats for this overnight oats recipe. They result in the best texture and a creamy consistency. Avoid using steel-cut oats: I’ve tried this recipe with steel-cut oats, and they don’t soften enough.
Find it online: https://www.acouplecooks.com/pumpkin-overnight-oats/