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Pumpkin Pie Overnight Oats Recipe

★★★★★

4.7 from 133 reviews

This Pumpkin Pie Overnight Oats recipe is a delicious and nutritious way to start your day with the warm flavors of fall. Combining creamy Greek yogurt, pumpkin purée, and pumpkin pie spice, this no-cook breakfast is lightly sweetened with maple syrup and packed with fiber-rich oats and chia seeds. Prepared the night before, it offers a convenient, healthy, and flavorful morning meal.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup plain nonfat Greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/4 cup pumpkin purée
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons pure maple syrup

Dry Ingredients

  • 1/2 cup rolled oats
  • 2 teaspoons chia seeds
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Whisk base: In a medium bowl, whisk together the plain nonfat Greek yogurt, unsweetened almond milk, pumpkin purée, vanilla extract, and 1 tablespoon of pure maple syrup until the mixture is smooth and well combined.
  2. Fold oats: Gently fold in the rolled oats, chia seeds, and pumpkin pie spice into the wet mixture, making sure all ingredients are evenly incorporated. Taste the mixture and adjust the sweetness by adding more maple syrup if desired.
  3. Refrigerate: Transfer the mixture into a glass jar or an airtight container, seal it, and refrigerate for at least 4 hours or overnight. This allows the oats and chia seeds to soak up the liquid and flavors to meld for a creamy, ready-to-eat breakfast.

Notes

  • For a creamier texture, use whole milk or add a spoonful of nut butter.
  • You can substitute maple syrup with honey or agave nectar if preferred.
  • Add toppings like chopped nuts, fresh fruit, or a dollop of yogurt before serving for extra flavor and texture.
  • This recipe keeps well in the refrigerator for up to 3 days.
  • To make it vegan, use a plant-based yogurt alternative.

Keywords: Pumpkin Pie Overnight Oats, overnight oats recipe, pumpkin breakfast, healthy pumpkin oats, no-cook oats, fall breakfast ideas