Description
A creamy and flavorful pumpkin pie overnight oats recipe, perfect for a quick breakfast.
Ingredients
Scale
- ½ cup rolled oats
- ½ cup almond milk
- ¼ cup Greek yogurt
- ¼ cup pumpkin puree
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice
Instructions
- In a sealable jar or bowl, combine the oats, almond milk, Greek yogurt, pumpkin puree, chia seeds, maple syrup, vanilla, and pumpkin spice. Stir until fully combined.
- Cover and refrigerate for at least 2 hours, preferably overnight (8 hours) to allow the oats to soak and thicken.
- Before serving, top with extra yogurt and chopped pecans if desired.
Notes
- Overnight oats expand 10–15%, so don’t fill the container to the top.
- Greek yogurt can be omitted, but the oats will be less creamy.
- For larger batches, scoop about 1 ½ cups per serving after soaking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 3 mg
Keywords: Pumpkin Pie Overnight Oats, Overnight Oats, Healthy Breakfast