A healthy overnight oats recipe with thick, creamy texture and warm and cozy pumpkin spice flavor. It’s full of fiber and rich in protein, made with whole grain rolled oats, canned pumpkin purée, almond milk, Greek yogurt, chia seeds, pumpkin pie spice, and maple syrup for a touch of sweetness.
I’ve always enjoyed overnight oats but I love them even more now that I have a newborn and a 2 year old to chase after. My mornings are busier than ever but these pumpkin overnight oats are the easiest way for me to ensure I’m having a healthy, filling breakfast (rather than standing at the sink eating the leftover bites of my toddler’s breakfast) no matter what chaos ensues.
The brilliance of overnight oats is that you make them the night before you plan to eat them and there’s zero cooking involved (and therefore very little cleanup). The oats soften and puff up as they soak in the milk and yogurt while the chia seeds thicken the mixture into a pudding-like consistency.
My pumpkin overnight oats recipe makes a single serving that can easily be doubled or tripled, which is why it’s a great make ahead breakfast. AND you can prepare it in 5 minutes! Feel free to use whatever milk (dairy or nondairy) and yogurt you want (vanilla yogurt works well here), and to swap quick oats for old fashioned oats.
How to Make Pumpkin Overnight Oats
In a small bowl, stir together old fashioned oats, Greek yogurt, almond milk, chia seeds, pumpkin purée, pumpkin pie spice, and maple syrup. Cover and refrigerate it overnight and in the morning, you’ll have a thick and creamy bowl of pumpkin pie flavored oatmeal. You can top it with whatever you like, but I recommend chopped pecans, a dusting of ground cinnamon, and more maple syrup (if desired).
Pumpkin Overnight Oats
- 1/4 cup rolled oats
- 1/4 cup pumpkin puree
- 1/4 cup unsweetened vanilla almond milk (or any milk you like)
- 1/2 cup plain nonfat Greek yogurt
- 1 tbsp pure maple syrup
- 2 tsp chia seeds
- 1/2 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon)
- Stir together all ingredients in a small bowl until completely combined. Cover and refrigerate overnight or for at least 6 hours. Serve with additional maple syrup, if desired, and chopped pecans.