Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

Prep

5 min

Chill

6 hr

Cook

0 min

Total

6 hr 5 min

Servings

2

Difficulty

Easy

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk (any kind)
• 1/2 cup pumpkin purée
• 1/3 cup plain Greek yogurt
• 2 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• Pinch of salt
• Chopped pecans, for topping

Instructions

1. Stir all ingredients except the pecans together in a bowl until no streaks of pumpkin remain.
2. Divide between two jars or containers with lids.
3. Refrigerate at least 6 hours or overnight.
4. Stir, add a splash of milk if too thick, and top with pecans before eating.

Why this recipe works

Rolled oats and chia seeds soften overnight into a creamy, spoonable texture with no cooking. Greek yogurt adds tang and protein that balance the sweet, spiced pumpkin.

Tips, substitutions & storage

• Swap: Use mashed sweet potato instead of pumpkin purée.
• Swap: Honey or brown sugar can replace the maple syrup; any milk works, including oat or almond.
• Use pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• No pumpkin pie spice? Use 1/2 tsp cinnamon, 1/4 tsp ginger and a pinch each of nutmeg and cloves.
• Keeps 4 days in the fridge, so make a few jars at once.

Nutrition (estimated, per serving)

Calories

340

Protein

14g

Carbs

54g

Fat

8g

Fiber

8g

Sugar

20g

Sodium

120mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.