Pumpkin Apple Overnight Oats

Overnight oats make busy mornings effortless, and this American fall bowl leans on pumpkin puree stirred with crisp diced apple. Maple, cinnamon, and a whisper of ginger give the chilled jar its cozy harvest character.

Serves 4 · 15 min prep

Estimate for one serving

• 312 cal
• 11g protein
• 52g carbs
• 8g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup unsweetened pumpkin puree
• 1 large crisp apple (Honeycrisp or Granny Smith), diced small
• 2 cups unsweetened almond milk or dairy milk
• 1/2 cup plain Greek yogurt
• 2 tablespoons chia seeds
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 pinch pinch of fine salt
• 1/4 cup toasted pumpkin seeds (pepitas), for topping
• 1/2 cup extra diced apple, for topping

Instructions

1. 1In a large mixing bowl, combine the rolled oats, chia seeds, cinnamon, nutmeg, ginger, and salt. Stir until the dry ingredients are evenly distributed.
2. 2Add the pumpkin puree, Greek yogurt, maple syrup, and vanilla extract. Whisk firmly until the pumpkin is fully incorporated and no streaks remain.
3. 3Pour in the milk and stir until the mixture looks loose and pourable; it will thicken overnight.
4. 4Fold in the diced apple so the fruit is coated and scattered throughout the oats.
5. 5Divide the mixture evenly among four jars or airtight containers, leaving a little headspace at the top.
6. 6Seal the containers 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 good stir. If the oats seem too thick, loosen with a splash of milk until creamy.
8. 8Top each serving with a spoonful of extra diced apple and a sprinkle of toasted pumpkin seeds for crunch. Serve cold or warm gently in the microwave for 45–60 seconds if preferred.