Print

Pumpkin Overnight Oats

Print Recipe

Creamy and spiced pumpkin overnight oats, perfect for a cozy, make‑ahead breakfast rich in fall flavors.

Ingredients

Units Scale
  • 1 cup rolled oats
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup milk (dairy or plant‑based)
  • 1/2 cup Greek yogurt (optional for extra creaminess)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground ginger
  • Pinch of salt
  • 2 tablespoons chopped nuts (e.g., pecans or walnuts) or granola for topping (optional)

Instructions

  1. In a medium bowl or jar, combine oats, pumpkin puree, milk, Greek yogurt, maple syrup, and vanilla extract.
  2. Add ground cinnamon, nutmeg, ground ginger, and a pinch of salt. Stir until well mixed.
  3. Cover the bowl or seal the jar with a lid.
  4. Refrigerate overnight (or for at least 6 hours).
  5. In the morning, stir the oats. If too thick, add a splash of milk to reach desired consistency.
  6. Top with chopped nuts or granola, and drizzle additional maple syrup if desired.
  7. Serve chilled or gently warmed.

Notes

  • Use coconut yogurt and almond milk to make it dairy‑free and vegan.
  • Adjust sweetness to taste—add more or less syrup depending on preference.
  • Meal‑prep tip: prepare 2 or 3 jars at once for easy grab‑and‑go breakfasts.
  • Stir in protein powder, chia seeds, or nut butter for extra nutrition.
  • Add fresh fruit such as sliced banana or berries just before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-overnight-oats/