Pumpkin Pie Overnight Oats
These Pumpkin Pie Overnight Oats are a creamy, make-ahead fall breakfast made with pumpkin purée, warm spices, and Greek yogurt for extra richness. Perfect for busy mornings, they taste like a cozy slice of pumpkin pie straight from the fridge.
Servings 1 serving
Ingredients
- ½ cup rolled oats
- ½ cup milk of choice (almond, oat, dairy, etc.)
- ⅓ cup pumpkin purée
- ¼ cup vanilla Greek yogurt
- 1-2 tbsp maple syrup (to taste)
- 1 tbsp almond butter or pecan butter
- 2 tsp chia seeds
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- Splash of vanilla extract
- Pinch of salt
Toppings
- dollop Greek yogurt
- pecans
Instructions
- In a jar or container, combine oats, milk, pumpkin purée, yogurt, maple syrup, chia seeds, cinnamon, pumpkin pie spice, vanilla, and salt.
- Stir really well until everything is incorporated.
- Cover and refrigerate for at least 3–4 hours, but overnight is best.
- In the morning, give it a stir. Add more milk if you want it thinner.
- Top with toppings and enjoy
Notes
- The longer these sit, the thicker they become — overnight is best for the creamiest texture.
- Use old-fashioned rolled oats only; quick oats or steel-cut oats won’t give the same result.
- These oats are great served cold, but you can warm them slightly on the stovetop or in the microwave if you prefer a cozy, heated version.
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