Pumpkin Pie Overnight Oats
Enjoy the flavors of fall with this easy and delicious Pumpkin Pie Overnight Oats recipe. Prepare it the night before for a quick, healthy, and satisfying breakfast that tastes like pumpkin pie in a jar.
Equipment
- Jar or container with lid
- Measuring cups
- Measuring spoons
- Mixing spoon
Ingredients
- ½ cup rolled oats not instant
- 1 cup milk dairy or non-dairy
- ¼ cup pumpkin puree not pumpkin pie filling
- 2 tablespoons Greek yogurt optional
- 2 tablespoons chia seeds
- 1-2 tablespoons maple syrup or honey
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Pinch of salt
- Optional toppings: chopped pecans
- Optional toppings: walnuts
- Optional toppings: shredded coconut
- Optional toppings: chocolate chips
- Optional toppings: whipped cream
- Optional toppings: sprinkle of extra pumpkin pie spice
Instructions
- Combine the oats and milk in a jar or container with a lid, ensuring all oats are submerged.
- Stir in the pumpkin puree until well combined with the oat and milk mixture.
- Add the Greek yogurt (if using) and chia seeds. Stir well to ensure everything is evenly distributed.
- Pour in the maple syrup or honey, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir until all ingredients are thoroughly mixed. Adjust sweetness to taste.
- Cover the jar or container tightly with a lid and refrigerate for at least 2 hours, or preferably overnight.
- In the morning, stir the oats. If too thick, add a splash of milk to reach desired consistency.
- Top with your favorite toppings and enjoy.
Notes
For best results, use rolled oats and not instant oats. Store in an airtight container in the refrigerator for up to 5 days. Adjust the amount of liquid to your preference. For a vegan option, use non-dairy milk and yogurt. If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. Feel free to experiment with different toppings and variations to customize your oats.