Pumpkin Spice Overnight Oats

Pumpkin spice became an American autumn signature long before latte season, and it fits overnight oats perfectly. Creamy pumpkin puree and warm pie spice soak into rolled oats overnight for an easy grab-and-go jar.

Serves 4 · 10 min prep

Estimate for one serving

• 340 cal
• 14g protein
• 48g carbs
• 11g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup unsweetened pumpkin puree
• 2 cups whole milk or oat milk
• 1 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• 2 tbsp chia seeds
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 pinch of kosher salt
• 1/2 cup chopped toasted pecans
• 1 medium crisp apple, diced
• 1/2 tsp ground cinnamon for dusting

Instructions

1. 1Set out four 12-ounce jars or a large lidded container if you prefer family-style scooping later.
2. 2In a mixing bowl, whisk the pumpkin puree, milk, Greek yogurt, maple syrup, vanilla, pumpkin pie spice, and salt until completely smooth and fragrant.
3. 3Stir in the rolled oats and chia seeds until every flake is coated and no dry pockets remain. The mixture should look loose and pourable.
4. 4Divide the oat mixture evenly among the jars, leaving a little headspace at the top.
5. 5Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the chia thickens the base into a creamy pudding texture.
6. 6In the morning, give each jar a thorough stir. If the oats seem too thick, loosen with a splash of cold milk until spoonable.
7. 7Fold a spoonful of diced apple into each jar for fresh crunch and brightness.
8. 8Top generously with toasted pecans and a light dusting of cinnamon.
9. 9For a weekend gathering, line the jars on a tray with extra maple syrup and pecans on the side so guests can customize.
10. 10Serve chilled straight from the fridge, or let sit 10 minutes at room temperature for a softer bite. Keep leftovers sealed up to 3 days.