Pumpkin Pie Overnight Oats

These Pumpkin Pie Overnight Oats are my new obsession! This quick and easy recipe transforms your morning routine with the flavors of fall. The creamy yogurt topping adds a delightful sweetness that complements the oats perfectly. This recipe serves one, but it’s easy to double for meal prep, giving you four healthy and delicious breakfasts for the week. Store your prepped oats in glass jars for convenient, on-the-go options that will keep you fueled and satisfied throughout the day. Enjoy this seasonal breakfast any time of year!

pumpkin pie overnight oats Ingredient Notes:

• Gluten-Free Rolled Oats: Make sure to use certified gluten-free oats if you’re following a gluten-free diet. Rolled oats work best for a creamy texture but avoid instant oats, as they can become mushy.
• Chia Seeds: Chia seeds not only add nutrition but also help thicken the oats. If you’re not a fan of chia seeds, you can omit them, but the texture will be less creamy.
• Nut Milk: Unsweetened nut milk (like almond, cashew, or coconut) keeps the recipe healthy and low in sugar. You can substitute it with any milk of your choice, including dairy milk.
• Pumpkin Puree: Use pure pumpkin puree for the best flavor. Avoid pumpkin pie filling, which contains added sugars and spices.
• Maple Syrup: This natural sweetener enhances the flavor of the oats. Adjust the amount according to your sweetness preference. You can substitute it with honey or agave syrup if desired.
• Greek Yogurt: For a creamy topping, use plain or vanilla Greek yogurt. Dairy-free yogurt can be substituted for a vegan option.

Pumpkin Pie Overnight Oats

Recipe by Jenn Lueke

4.2 from 188 votes

Servings

Adjust servings

+

–

1

servings

Prep time

10

minutes

Chilling time

6+

hours

These Pumpkin Pie Overnight Oats are my new obsession! This quick and easy recipe transforms your morning routine with the flavors of fall. The creamy yogurt topping adds a delightful sweetness that complements the oats perfectly. This recipe serves one, but it’s easy to double for meal prep, giving you four healthy and delicious breakfasts for the week. Store your prepped oats in glass jars for convenient, on-the-go options that will keep you fueled and satisfied throughout the day. Enjoy this seasonal breakfast any time of year!

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Ingredients

• For the Overnight Oats

• 1/2 cup gluten-free rolled oats

• 2 tablespoons chia seeds

• 1 teaspoon cinnamon

• pinch kosher salt

• 3/4 cup milk of choice

• 1/4 cup pumpkin puree

• 1 tablespoon maple syrup (add 1 extra tablespoon if you like it sweeter)

• For the Yogurt Topping

• 1/3 cup plain or vanilla whole-milk or low-fat Greek yogurt (can sub dairy-free)

• 1 teaspoon maple syrup

• 1/2 teaspoon cinnamon

Directions

• In a 12-ounce jar, combine the oats, chia seeds, cinnamon, and salt.
• Whisk in the milk, pumpkin puree, and maple syrup and mix until evenly combined and no dry ingredients remain clumped at the bottom.
• Cover and refrigerate for at least 6 hours or overnight to set. Keep refrigerated until serving.
• In a small bowl mix the Greek yogurt, maple syrup, and cinnamon together and top the chilled oats before serving.

Notes

• Meal Prep Tip: To make breakfast even easier, prepare multiple jars of overnight oats at once. Simply add all the measurements above to 4 or 5 jars to have breakfast ready for the week! Keep the jars refrigerated until you’re ready to enjoy.
• Pumpkin Spice Variation: For added flavor, consider incorporating pumpkin pie spice into the mix. A teaspoon can elevate the pumpkin flavor even more.
• Oats: Old fashioned or rolled oats are the best option for overnight oats! While you can use instant oats, the texture will be different. Instant oats may become mushy after sitting.
• Dairy-free, vegan: Use a plant-based milk and dairy-free yogurt.
  Maple syrup: Swap for honey
  Protein Powder: For an added protein boost, add 2 tablespoons vanilla protein powder to each jar. This is my go-to vanilla protein powder for oats.

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