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Pumpkin Pie Overnight Oats

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Creamy and cozy overnight oats infused with pumpkin pie spices, sweetened naturally, and perfect for a quick make‑ahead breakfast.

Ingredients

Units Scale
  • 1 cup rolled oats
  • 1/2 cup pumpkin puree (canned or homemade)
  • 1 cup milk (dairy or non‑dairy like almond or oat milk)
  • 1/2 cup Greek yogurt or plant‑based yogurt
  • 2 tablespoons pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • Pinch of salt
  • 2 tablespoons chopped nuts or seeds (optional, for topping)
  • 2 tablespoons raisins or dried cranberries (optional)

Instructions

  1. In a medium bowl or mason jar, combine oats, pumpkin puree, milk, and yogurt.
  2. Add maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves (if using), and a pinch of salt.
  3. Stir well until all ingredients are evenly mixed.
  4. If desired, fold in raisins or dried cranberries for a fruity touch.
  5. Cover tightly with a lid or plastic wrap and refrigerate overnight (at least 6 hours).
  6. In the morning, give the oats a good stir. If the mixture is too thick, add a little milk to reach your preferred consistency.
  7. Top with chopped nuts or seeds before serving for added crunch and nutrition.
  8. Enjoy chilled—or heat briefly in the microwave if you prefer warm oats.

Notes

  • Make it vegan by using plant‑based milk and yogurt, and sweetening with maple syrup.
  • Customize spices: adjust cinnamon or ginger to taste, or add a dash of pumpkin pie spice blend.
  • Make‑ahead tip: prepare up to 3 jars at once for busy mornings.
  • Stir in a scoop of protein powder or nut butter for extra protein.
  • Top with fresh fruit (banana slices, apple chunks) for added freshness.
  • Store leftovers covered in refrigerator for up to 3 days.

Nutrition

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