Description
These Pumpkin Pie Overnight Oats bring all the cozy flavor of your favorite fall dessert in a healthy, no-cook breakfast. It’s packed with pumpkin, oats, fall spices, and just the right amount of sweetness—perfect for meal prep and busy mornings.
Ingredients
Scale
- ½ cup old-fashioned rolled oats (gluten-free if needed)
- ½ cup unsweetened almond milk (or any milk of choice)
- ¼ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons plain Greek yogurt (or dairy-free yogurt)
- 1 tablespoon chia seeds
- 1–2 teaspoons maple syrup (or sugar-free substitute)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional toppings: crushed nuts, whipped cream, granola, or a dash of cinnamon
Instructions
- Mix It All Together: In a mason jar or airtight container, combine oats, milk, pumpkin puree, Greek yogurt, chia seeds, maple syrup, vanilla, pumpkin pie spice, and a pinch of salt. Stir well until fully mixed.
- Refrigerate Overnight: Cover the jar and place in the refrigerator for at least 4 hours, preferably overnight, to allow the oats and chia to soak and thicken.
- Serve and Top: In the morning, give the oats a good stir. Add a splash of milk if needed to loosen the texture. Top with desired toppings and enjoy chilled or warmed.
Notes
To keep this recipe low in sugar, skip the maple syrup or use a sugar-free sweetener. For a dairy-free version, use almond or coconut milk and plant-based yogurt. These oats can be made up to 5 days ahead and stored in the fridge in individual jars for grab-and-go breakfasts.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 260
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 3mg