Description
This Pumpkin Pie Overnight Oats recipe offers a deliciously creamy and nutritious fall-inspired breakfast that’s easy to prepare the night before. Combining rolled oats, pumpkin puree, and warming pumpkin pie spices with Greek yogurt and almond milk, it delivers a perfect balance of flavors and textures. Topped with crunchy pecans or pumpkin seeds, this make-ahead meal is ideal for busy mornings and brings the cozy taste of pumpkin pie to a healthy oat bowl.
Ingredients
Scale
Main Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 1/4 cup canned pumpkin puree
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Chopped pecans
- Pumpkin seeds
- Drizzle of maple syrup
Instructions
- Combine Ingredients: In a jar or airtight container, mix the rolled oats, unsweetened almond milk, plain Greek yogurt, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir thoroughly to blend all ingredients evenly.
- Refrigerate Overnight: Cover the jar or container tightly and place it in the refrigerator for at least 6 hours or overnight. This allows the oats and chia seeds to absorb the liquids and soften, creating a creamy texture.
- Serve with Toppings: In the morning, give the oats a good stir. If the mixture is too thick, add a splash of almond milk to reach your desired consistency. Top with chopped pecans, pumpkin seeds, and/or a drizzle of maple syrup for added crunch and sweetness before serving.
Notes
- For a dairy-free version, substitute Greek yogurt with coconut or almond milk yogurt.
- Add a scoop of protein powder to enhance the protein content and make it more filling.
- The overnight oats can be stored in the refrigerator for up to 4 days, making them ideal for meal prep.
