Description
Creamy, healthy pumpkin pie overnight oats made with real pumpkin puree, warm spices, chia seeds, and maple syrup for a delicious make-ahead fall breakfast.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/3 cup pumpkin puree
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: chopped pecans, Greek yogurt, coconut whipped cream, extra maple syrup
Instructions
- Add rolled oats, almond milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, cinnamon, vanilla extract, and salt to a jar or airtight container.
- Stir well until all ingredients are fully combined.
- Cover and refrigerate for at least 4 hours or overnight.
- In the morning, stir the oats and add a splash of milk if needed to reach desired consistency.
- Top with pecans, yogurt, or additional maple syrup if desired. Serve cold and enjoy.
Notes
- For a thicker texture, add an extra teaspoon of chia seeds.
- To make it vegan, use dairy-free yogurt or skip yogurt toppings.
- Store in the refrigerator for up to 3 days.
- Use certified gluten-free oats if needed.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 300
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
