Pumpkin Spice Overnight Oats
Creamy pumpkin spice overnight oats made with rolled oats, pumpkin purée, and warm fall spices. A cozy, make-ahead breakfast that tastes like dessert but keeps you fueled all morning.
Prep Time 10 minutes mins
Resting Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Breakfast
Cuisine American
- 1 cup old-fashioned rolled oats 90 g / about 1 cup
- 1 cup unsweetened almond milk 240 g / 1 cup
- ½ cup canned pumpkin purée 120 g / ½ cup
- 2 tablespoons maple syrup 40 g / 2 tbsp
- 2 tablespoons plain Greek yogurt 30 g / 2 tbsp
- 1 teaspoon pumpkin pie spice 2 g / 1 tsp
- ½ teaspoon cinnamon 1 g / ½ tsp
- ½ teaspoon vanilla extract 2.5 ml / ½ tsp
- Pinch of salt less than 1 g
- 2 tablespoons chopped pecans or walnuts 14 g / 2 tbsp – optional
- 2 tablespoons chia seeds 20 g / 2 tbsp – for thickness and fiber
In a mixing bowl, whisk together almond milk, pumpkin purée, maple syrup, Greek yogurt, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
Stir in oats and chia seeds until evenly combined.
Divide mixture into mason jars or airtight containers.
Cover and refrigerate for at least 6 hours or overnight.
In the morning, stir well and top with chopped pecans or walnuts before serving.
- Toppings: Try adding a dollop of Greek yogurt, a drizzle of maple syrup, or a sprinkle of granola before serving.
- Make Ahead: Keeps well in the fridge for up to 4 days, perfect for meal prep.
- Dairy-Free Option: Use a dairy-free yogurt or skip the yogurt and add an extra ¼ cup almond milk.
- Extra Creamy Tip: Add 1 tablespoon of nut butter (almond or peanut) before refrigerating.
