Pumpkin Overnight Oats
This pumpkin overnight oats recipe combines rolled oats, pumpkin puree, vanilla Greek yogurt, maple syrup, and chia seeds for a thick, creamy breakfast with warm pumpkin spice flavor. Prepare four individual jars in 10 minutes, refrigerate overnight, and enjoy cold or warmed.
Servings: 4 jars
Calories: 334kcal
Ingredients
- 2 cups old-fashioned oats 160 g
- 1 cup milk 240 ml
- 1 cup vanilla Greek yogurt 227 g
- 1 cup pumpkin puree 245 g
- 3 tablespoons maple syrup 60 g
- 1 teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons chia seeds 24 g
Instructions
- In a large mixing bowl, whisk together the milk, Greek yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
- Stir in the oats and chia seeds until fully combined.
- Divide the mixture evenly between 4 (12 oz) mason jars with lids.
- Cover and refrigerate overnight, or at least 6 hours, until thick and creamy. Stir before serving and add your favorite toppings. Serve cold or warmed up; it's delicious either way! Enjoy!
Notes
- Thinner Oats: For a thinner consistency, stir in a splash of milk before serving.
- Best Texture: Use rolled oats for the best texture; quick oats can become too soft overnight.
- Refrigerator Storage: These overnight oats stay fresh in the refrigerator for up to 4 days.
- Serving Warm: Warm the overnight oats in the microwave for 30-45 seconds if you prefer a cozy hot breakfast.
Nutrition
Calories: 334kcal | Carbohydrates: 56g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 49mg | Potassium: 483mg | Fiber: 8g | Sugar: 21g | Vitamin A: 9637IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 3mg