Pumpkin Spice Overnight Oats for Early Fall
Cozy pumpkin spice overnight oats you can stir together in about five minutes the night before; in the morning they’re creamy, spiced, and ready to grab from the fridge.
Equipment
- Medium mixing bowl or large mason jar (3–4 cup capacity)
- Whisk
- Spatula or spoon
- Lid or plastic wrap
Ingredients
- 120 g old-fashioned rolled oats about 1 1/3 cups; not quick oats
- 240 ml milk of choice about 1 cup
- 120 g plain Greek yogurt about 1/2 cup; full-fat or 2%
- 120 g canned pumpkin purée about 1/2 cup; unsweetened; not pumpkin pie filling
- 2–3 Tbsp pure maple syrup to taste (about 30–45 ml)
- 1 1/2 tsp pumpkin pie spice blend
- 1/2 tsp ground cinnamon optional
- 1 Tbsp chia seeds
- 1 tsp vanilla extract
- fine salt pinch
Optional toppings (morning of)
- pecans or walnuts chopped, toasted
- apple or pear sliced
- Greek yogurt spoonful
- pumpkin spice or cinnamon extra sprinkle
- granola for crunch
Instructions
- Grab your container. Use a medium mixing bowl or a large mason jar (at least 3–4 cups capacity) so you have room to stir. If you want individual servings, you can mix in a bowl and portion into 2–3 smaller jars later.
- Combine the wet ingredients. Add the milk, Greek yogurt, pumpkin purée, maple syrup, and vanilla extract to the bowl or jar. Whisk until smooth and no big streaks of pumpkin or yogurt remain. It should look like a thin pumpkin custard.
- Add the dry ingredients. Stir in the rolled oats, chia seeds, pumpkin pie spice, extra cinnamon (if using), and a pinch of salt. Use a spatula or spoon to scrape down the sides so everything is fully submerged in the pumpkin mixture.
- Check the consistency now. The mixture should be pourable but not watery, a bit like a loose batter. If it seems very thick already, splash in 2–3 extra tablespoons of milk and stir again. If it looks slightly too loose at this stage, that’s perfect; it thickens a lot overnight.
- Taste and adjust sweetness. Take a small spoonful and decide if you want more maple syrup. The flavor dulls a bit when chilled, so if it’s just barely sweet enough warm, add another teaspoon or so.
- Cover and chill. Cover tightly (or screw on jar lids) and refrigerate for at least 4 hours, but 8–12 hours (overnight) is ideal.
- Stir before serving. In the morning, give the oats a good stir from the bottom up. If they’re too thick, stir in a little extra cold milk, 1–2 tablespoons at a time, until you like the texture.
- Top and eat. Divide into bowls or jars if you haven’t already and add toppings you like (nuts, sliced fruit, extra yogurt, extra spice, granola).
- For a warmer version. Microwave your portion (without a metal lid) for 30–60 seconds, just to take the edge off. Don’t bring it to a boil or it’ll turn stodgy.
Nutrition
Calories: 290kcalCarbohydrates: 42gProtein: 12gFat: 9gSaturated Fat: 2.5gCholesterol: 8mgSodium: 180mgPotassium: 420mgFiber: 8gSugar: 14gVitamin A: 6500IUVitamin C: 2mgCalcium: 220mgIron: 3.2mg
Tried this recipe?Let us know how it was!
