Pumpkin Pie Overnight Oats - Cozy, Creamy, and Make-Ahead Easy
Servings 2 servings
Ingredients
- 1/2 cup old-fashioned rolled oats (not instant)
- 1/2 cup milk of choice (dairy, almond, oat, or soy)
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1/3 cup plain Greek yogurt or dairy-free yogurt
- 1–2 tablespoons pure maple syrup or honey (to taste)
- 1 tablespoon chia seeds (for extra thickness)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger + pinch cloves)
- Pinch of fine sea salt
- Optional toppings: chopped pecans, walnuts, pumpkin seeds, granola, banana slices, a dollop of yogurt, or a dusting of cinnamon
Instructions
- Start with the jar: Use a 12–16 ounce jar or container with a lid. This gives space for stirring and toppings.
- Add the base: Stir together the pumpkin purée, milk, yogurt, maple syrup, vanilla, pumpkin spice, and salt until smooth.
- Mix in the dry: Add oats and chia seeds. Stir well so the chia doesn’t clump and every oat gets coated.
- Adjust sweetness: Taste and add a little more maple syrup if you prefer it sweeter.
- Chill: Cover and refrigerate for at least 4 hours, but overnight is best for the creamiest texture.
- Stir and top: In the morning, give it a good stir. If it’s too thick, add a splash of milk. Top with nuts, seeds, or fruit.
- Serve cold or warm: Enjoy straight from the fridge or warm gently in the microwave for 20–30 seconds at a time, adding milk as needed.