Pumpkin Apple Overnight Oats

Overnight oats suit busy American mornings, and this fall jar marries fresh pumpkin puree with crisp apple. Maple syrup and pumpkin pie spice round it out as chia seeds thicken the make-ahead breakfast.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 14g protein
• 52g carbs
• 9g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk
• 1 cup plain Greek yogurt
• 3/4 cup fresh pumpkin puree
• 1 large crisp apple
• 3 tablespoons maple syrup
• 2 tablespoons chia seeds
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/8 teaspoon pinch of fine salt
• 1/4 cup toasted pumpkin seeds
• 1/2 cup extra diced apple for topping

Instructions

1. 1Wash and core the apple, then dice it into small bite-size pieces; set aside a portion for morning toppings and keep the rest for mixing.
2. 2In a large mixing bowl, stir the rolled oats together with the chia seeds, pumpkin pie spice, and salt until evenly distributed.
3. 3Add the milk, Greek yogurt, fresh pumpkin puree, maple syrup, and vanilla extract. Whisk firmly until the pumpkin is fully blended and no streaks remain.
4. 4Fold in most of the diced apple so the fruit is suspended throughout the oat mixture.
5. 5Divide the mixture evenly among four jars or lidded containers, packing it gently so it settles.
6. 6Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the flavors meld.
7. 7In the morning, give each jar a quick stir; if the mixture seems thick, loosen with a splash of cold milk.
8. 8Top each serving with the reserved fresh apple dice and a sprinkle of toasted pumpkin seeds right before eating.
9. 9Serve chilled straight from the jar for a grab-and-go breakfast or spoon into bowls for a weekend brunch spread.