Pumpkin Overnight Oats
Pumpkin Overnight Oats are a creamy, cozy fall breakfast you can prep in minutes! With pumpkin puree, warm spices, and maple syrup, these oats are full of autumn flavor.
Servings: 2
Equipment
- 2 Wide Mouth Pint Jars (with lids)
Ingredients
- ⅓ cup Vanilla Greek Yogurt
- 1 teaspoon Pumpkin Pie Spice
- 1 ½ teaspoons Cinnamon
- 1 teaspoon Vanilla
- 2 Tablespoons Pure Maple Syrup
- ⅓ cup Pumpkin Puree (plus more for topping)
- 1 cup Vanilla Almond Milk (or milk of your choice)
- 1 Tablespoon Chia Seeds
- 1 cup Old Fashioned Oats
Optional Garnishes
- Extra Pumpkin Puree mixed with Cinnamon and Brown Sugar
- Chopped Pecans or Walnuts
- Dried Cranberries
- Extra Maple Syrup
- Extra Cinnamon
- More Almond Milk
- Whipped Cream
Instructions
- To the mixing bowl, add the Greek yogurt, pumpkin pie spice, cinnamon, vanilla, and maple syrup. Whisk together well.
- Add the pumpkin puree and stir.
- Whisk in the almond milk.
- Stir in the chia seeds.
- Add the oats and mix well.
Soak Overnight
- Cover the bowl with plastic wrap and place in the refrigerator overnight.
- In the morning, stir the oats well, then portion out into two containers (I use mason jars with lids, if taking them with me).
Serve
- Before serving you can add extra pumpkin puree mixed with brown sugar and cinnamon, pecans or walnuts, dried cranberries, extra cinnamon and maple syrup, and a dollop of whipped cream, if desired.
Notes
Storage
Store in sealed jars or containers in the refrigerator for up to 4 days.Servings
If you need more servings, this recipe can be doubled or more easily. Approx. Nutrition per serving (without toppings): Calories: 295 | Protein: 11g | Carbs: 50g | Fat: 6g | Fiber: 8g | Sugar: 17g | Sodium: 107mgNutrition
Serving: 9oz | Calories: 295kcal
