Pumpkin Pie Overnight Oats: A Cozy Fall Breakfast Delight
A delicious and nutritious breakfast option that combines the flavors of pumpkin pie with the convenience of overnight oats, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + overnight refrigeration
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats
- 1 cup almond milk (or any milk of choice)
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup (optional)
- 1/4 teaspoon vanilla extract
- 1/4 cup Greek yogurt (optional for creaminess)
- Chopped nuts and seeds for topping
Instructions
- In a mixing bowl, combine rolled oats, almond milk, pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract.
- If using, stir in Greek yogurt for added creaminess.
- Mix well until all ingredients are combined.
- Transfer the mixture into jars or containers with lids.
- Refrigerate overnight (or for at least 4 hours) to allow the oats to soak up the liquid.
- In the morning, give the oats a good stir and add a splash of milk if needed.
- Top with chopped nuts and seeds before serving.
Notes
- Feel free to adjust the sweetness by adding more or less maple syrup.
- This recipe can be made vegan by omitting the Greek yogurt.
- Store in the refrigerator for up to 5 days for a quick breakfast option.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg