Pumpkin Pie Overnight Oats
These Pumpkin Overnight Oats are creamy, naturally sweetened, and packed with cozy fall flavor. Mix them up the night before for an easy grab-and-go breakfast.
Servings: 1 serving
Calories: 440kcal
Cost: 1
Recipe Link
Ingredients
- 1/2 cup milk of choice
- 1/2 cup old fashioned rolled oats
- 1/4 cup vanilla yogurt or plain
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 Tablespoon chia seeds
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 teaspoons pure maple syrup or more, to taste
- 1 Tablespoon chopped pecans or walnuts
Instructions
- Combine Ingredients: Add the milk, oats, yogurt, pumpkin puree, chia seeds, pumpkin pie spice, cinnamon, and maple syrup to a jar or container with a lid. Mix or shake well until fully combined.1/2 cup milk of choice, 1/2 cup old fashioned rolled oats, 1/4 cup vanilla yogurt, 1/4 cup pure pumpkin puree, 1/2 Tablespoon chia seeds, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, 2 teaspoons pure maple syrup
- Refrigerate overnight, or for at least 3 hours.
- Enjoy: Top with chopped pecans or walnuts just before eating.1 Tablespoon chopped pecans or walnuts
Notes
Yield: 1 jar. Serving Size: 1 jar.
Make Ahead and Storage Instructions: Overnight oats will keep in the fridge for up to 5 days, depending on the freshness of your milk. I love to make a big batch for my family to enjoy all week!
Gluten Free: Make sure to use certified gluten free oats. My favorite is One Degree Gluten Free Oats.
Nutrition
Calories: 440kcal | Carbohydrates: 61g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 95mg | Potassium: 696mg | Fiber: 9g | Sugar: 26g | Vitamin A: 9769IU | Vitamin C: 4mg | Calcium: 364mg | Iron: 4mg
