Pumpkin Overnight Oats Recipe
Pumpkin overnight oats are the perfect make ahead fall breakfast made by soaking rolled oats overnight in maple syrup sweetened spiced pumpkin milk, chia seeds and yogurt. Top these pumpkin pie overnight oats with whipped cream, chopped nuts and a dusting of cinnamon.
Equipment
- 2 8 oz. jars with lids or other storage containers
- 1 large mixing bowl
Ingredients
- 1 cup (240 g) milk
- ½ cup (112 g) yogurt
- ½ cup (130 g) pumpkin puree
- ¼ cup (60 ml) maple syrup or honey
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup (90 g) old fashioned or rolled oats
- 1 tablespoon chia seeds
Instructions
- Add the milk, yogurt, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract to a large mixing bowl. Whisk until smooth and well combined. Add the oats and chia seeds into the mixing bowl and mix with the pumpkin mixture until well combined. Pour the pumpkin overnight oats into the containers.1 cup (240 g) milk, ½ cup (112 g) yogurt, ½ cup (130 g) pumpkin puree, ¼ cup (60 ml) maple syrup or honey, 2 teaspoons (10 ml) vanilla extract , 1 teaspoon pumpkin pie spice, 1 cup (90 g) old fashioned or rolled oats, 1 tablespoon chia seeds
- Alternatively, add ½ cup oats and 2 teaspoons chia seeds into 2 individual containers, evenly pour the spiced pumpkin mixture into each of the containers and mix well.
- Cover the container and transfer the overnight pumpkin oats to chill in the fridge for at least 4 hours.
- When it’s time to serve, top the overnight pumpkin pie oats with your preferred toppings and enjoy. I love topping mine with whipped cream, chopped nuts and a dusting of cinnamon.
Notes
Store: Place the overnight pumpkin pie oats in an airtight container for up to 3 days in the fridge.
Serve: Top the pumpkin pie overnight oats with your preferred toppings. I suggest whipped cream or lightly sweetened yogurt, chopped nuts and a dusting of cinnamon.
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