Pumpkin Spice Overnight Oats

Pumpkin spice became an American autumn fixture long before latte season. These make-ahead overnight oats fold fresh pumpkin puree, maple, and warm pie spice into creamy oats you chill till morning.

Serves 4 · 10 min prep

Estimate for one serving

• 340 cal
• 14g protein
• 52g carbs
• 10g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice
• 1 cup plain Greek yogurt
• 1 cup fresh pumpkin puree
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1/4 cup toasted pepitas
• 1 cup diced fresh apple
• 1/2 tsp ground cinnamon for dusting

Instructions

1. 1In a large mixing bowl, whisk the fresh pumpkin puree with the Greek yogurt until completely smooth and free of lumps.
2. 2Pour in the milk, maple syrup, vanilla extract, pumpkin pie spice, and salt, then whisk again until the liquid base looks evenly spiced and creamy.
3. 3Stir the rolled oats and chia seeds into the pumpkin mixture, folding thoroughly so every oat is coated and the chia is distributed.
4. 4Divide the mixture evenly among four jars or airtight containers, tapping each gently on the counter to settle.
5. 5Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the chia gels.
6. 6In the morning, give each jar a quick stir; if the oats seem too thick, loosen with a splash of milk until spoonable.
7. 7Top each portion with diced fresh apple and a sprinkle of toasted pepitas for crunch.
8. 8Finish with a light dusting of ground cinnamon and serve chilled straight from the jar or spooned into a bowl.