Spiced Pumpkin Overnight Oats

Make-ahead overnight oats are a staple of easy American breakfasts, and this version swirls pumpkin puree with cinnamon, ginger, and nutmeg for cozy fall flavor. Maple syrup and toasted walnuts crown the creamy jars.

Serves 4 · 10 min prep

Estimate for one serving

• 355 cal
• 14g protein
• 52g carbs
• 11g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice
• 1 cup plain Greek yogurt
• 1 cup pumpkin puree
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1/3 cup chopped toasted walnuts
• 1 cup diced fresh apple
• 2 tbsp extra maple syrup for topping

Instructions

1. 1In a large mixing bowl combine the rolled oats, milk, Greek yogurt, and pumpkin puree. Stir until the pumpkin is fully incorporated and no dry oat pockets remain.
2. 2Add the maple syrup, chia seeds, cinnamon, ginger, nutmeg, vanilla, and salt. Mix thoroughly so the spices and chia are evenly distributed throughout.
3. 3Divide the mixture evenly among four jars or lidded containers, leaving a little headspace at the top.
4. 4Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the chia thickens the mixture into a creamy pudding-like texture.
5. 5In the morning, give each jar a good stir. If the oats seem too thick, loosen with a splash of milk until you reach your preferred consistency.
6. 6Top each portion with diced fresh apple and a sprinkle of toasted walnuts for crunch and bright contrast against the spiced pumpkin base.
7. 7Drizzle a little extra maple syrup over the toppings if desired. Eat cold straight from the jar or warm gently in the microwave for 45–60 seconds if you prefer a cozy texture.
8. 8These keep well in the fridge for up to 4 days, making them ideal for grab-and-go weekday mornings or a casual weekend breakfast spread.