Pumpkin Pie Overnight Oats
Pumpkin Pie Overnight Oats are a cozy, healthy breakfast that’s prepped in minutes and bursting with fall flavor. This healthy pumpkin breakfast combines creamy oats, pumpkin puree, and warm spices for a nutritious start to your day.
Ingredients
- ½ cup 45g rolled oats
- ½ cup 120ml unsweetened almond milk (or milk of choice)
- ⅓ cup 80g pumpkin puree (not pie filling)
- ¼ cup 60g Greek yogurt (or non-dairy yogurt)
- 1 tbsp 10g chia seeds
- 1 tbsp 15ml maple syrup
- ½ tsp 2.5ml vanilla extract
- ¾ tsp 2g pumpkin pie spice
- Pinch of sea salt
- Optional Toppings: Chopped pecans almond butter, banana slices, or granola
Instructions
Combine Dry Ingredients
- In a mason jar or bowl, I mix ½ cup rolled oats, 1 tbsp chia seeds, a pinch of sea salt, and ¾ tsp pumpkin pie spice.
Add Wet Ingredients
- I add ½ cup almond milk, ⅓ cup pumpkin puree, ¼ cup Greek yogurt, 1 tbsp maple syrup, and ½ tsp vanilla extract.
Mix Thoroughly
- I stir until fully combined, ensuring no clumps of chia seeds or yogurt remain.
Refrigerate
- I cover the jar or bowl and refrigerate for at least 4 hours, preferably overnight.
Serve
- In the morning, I give it a good stir, add toppings like pecans or granola, and enjoy.
Notes
- Use rolled oats for the best texture. Avoid steel-cut or quick oats.
- For a vegan version, replace yogurt with a plant-based alternative.
- Adjust sweetness to taste by adding more or less maple syrup.
- Oats can be warmed in the microwave if preferred hot.
- Store in the fridge up to 5 days for easy meal prep.
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