Description
This Pumpkin Overnight Oats recipe is a comforting, nutrient-packed breakfast that combines creamy oats with the warm flavors of pumpkin and pumpkin pie spice. Perfect for a quick, make-ahead meal, it’s naturally sweetened with maple syrup and topped with crunchy roasted pecans for extra texture and flavor.
Ingredients
Scale
Main Ingredients
- 2 tbsp pumpkin puree
- ¼ tsp pumpkin pie spice
- ½ cup oats (old-fashioned, rolled, gluten-free if needed)
- 1 tsp chia seeds
- ½ cup milk (oat, soy, or nut-based milk)
- 2 tbsp pure maple syrup (or honey)
Toppings (Optional)
- Roasted pecans
- Additional pumpkin pie spice
Instructions
- Mix pumpkin puree and spices: In an 8-oz glass Mason jar, combine the pumpkin puree, pumpkin pie spice, and 1 teaspoon of sweetener. Stir the mixture thoroughly until it is well mixed.
- Add oats and remaining ingredients: Add the oats, chia seeds, remaining sweetener, and milk to the jar. Stir all ingredients together until the oats are fully combined with the liquid.
- Refrigerate: Seal the jar and refrigerate for at least 4 hours, or preferably overnight, to allow the oats to soak and flavors to meld.
- Serve with toppings: When ready to eat, top your pumpkin overnight oats with toasted pecans and a sprinkle of additional pumpkin pie spice for extra crunch and flavor.
Notes
- Use gluten-free oats if you require a gluten-free breakfast.
- Maple syrup can be substituted with honey or another natural sweetener of your choice.
- Milk alternatives like oat, soy, or almond milk work well in this recipe.
- Chia seeds add thickness and nutrition but can be omitted if desired.
- Prep the night before to ensure the oats are perfectly soaked by morning.
