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Pumpkin Pie Overnight Oats for a Cozy Morning

A close-up of creamy pumpkin pie overnight oats topped with chopped pecans in a glass jar.
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Make this easy Pumpkin Pie Overnight Oats recipe the night before for a creamy, grab-and-go breakfast that tastes like dessert but fuels your day. It uses simple ingredients and fall spices for a comforting start.

Ingredients

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  • 1/2 cup rolled oats
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup canned pumpkin puree
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup (or sweetener of choice)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1/4 cup Greek yogurt for extra protein
  • Optional Topping: Chopped pecans or a drizzle of maple syrup

Instructions

  1. In a jar or container with a lid, combine the rolled oats, milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, vanilla extract, and salt. If using, add the Greek yogurt now.
  2. Stir all ingredients well until everything is fully mixed and the pumpkin is incorporated.
  3. Seal the container and place it in the refrigerator for at least 4 hours, or preferably overnight.
  4. In the morning, check the consistency. If the oats are too thick, stir in a splash more milk until you reach your desired creamy texture.
  5. Top with pecans or an extra drizzle of maple syrup before eating.

Notes

  • For a protein boost, add one scoop of vanilla or unflavored protein powder when mixing the ingredients the night before.
  • If you prefer a sweeter taste, increase the maple syrup slightly or add a few drops of stevia.
  • This recipe is naturally gluten free if you use certified gluten free rolled oats.
  • Swap dairy milk for almond milk or oat milk to keep this recipe vegan.

Nutrition

Find it online: https://rosatasty.com/pumpkin-pie-overnight-oats/