Squash Apple Overnight Oats

Overnight oats turn breakfast into a quiet set-it-and-forget-it ritual, and this fall spin folds silky mashed butternut squash with fresh apple. Maple, cinnamon, and ginger warm the jar while chia and pecans lend gentle crunch by morning.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 15g protein
• 62g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk
• 1 cup plain Greek yogurt
• 1 cup cooked mashed butternut squash
• 1 large apple
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp pinch salt
• 1/3 cup chopped pecans
• 1/2 cup extra apple slices and squash cubes for topping

Instructions

1. 1If starting from raw squash, roast cubed butternut at 400°F for 20 minutes until soft, then mash until smooth and cool completely. Store-bought puree also works.
2. 2In a large bowl whisk together the milk, Greek yogurt, mashed squash, maple syrup, chia seeds, cinnamon, ginger, vanilla, and salt until fully combined and creamy.
3. 3Stir in the rolled oats so every flake is coated. The mixture will look loose at first and thicken overnight.
4. 4Dice the apple into small pieces, leaving the skin on for color and fiber. Fold the diced apple into the oat mixture.
5. 5Divide the mixture evenly among four jars or glasses, leaving a little headspace at the top. Seal with lids.
6. 6Refrigerate at least 6 hours or overnight until the oats are soft, creamy, and spoonable.
7. 7In the morning give each jar a quick stir. Top with chopped pecans, thin fresh apple slices, and a few warm roasted squash cubes if desired.
8. 8Set the jars on a tray for a grab-and-go weekend breakfast spread; the bright squash and apple keep the flavors fresh without heavy sauces.