Squash Apple Overnight Oats

Overnight oats make breakfast a true set-and-forget ritual, and this fall bowl folds in creamy mashed butternut squash with fresh apple. Maple, cinnamon, and ginger deepen the harvest flavor while the mixture thickens quietly in the fridge.

Serves 4 · 15 min prep

Estimate for one serving

• 395 cal
• 16g protein
• 58g carbs
• 13g fat

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 cooked mashed butternut squash
• 1 large apple
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 1.5 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp pinch of salt
• 1/3 cup chopped toasted pecans
• as desired extra apple slices and squash cubes for topping

Instructions

1. 1If starting from raw squash, peel, cube, and roast or steam until very soft, then mash until smooth and cool completely; measure out the needed amount.
2. 2In a large mixing bowl whisk together the milk, Greek yogurt, mashed squash, maple syrup, chia seeds, cinnamon, ginger, vanilla, and salt until the squash is fully incorporated and the mixture looks creamy.
3. 3Stir in the rolled oats so every flake is coated. The mixture will look loose at first but thickens overnight.
4. 4Dice or grate the apple (leave the skin on for color and fiber) and fold it into the oat mixture for bright autumn flavor.
5. 5Divide evenly among four jars or lidded containers, leaving a little headspace. Seal and refrigerate at least 6 hours or overnight.
6. 6In the morning give each jar a stir; add a splash of milk if you prefer a looser texture.
7. 7Top with toasted pecans, thin fresh apple slices, and a few warm roasted squash cubes if you have extras on hand.
8. 8For a weekend gathering, set the jars on a tray with small bowls of extra toppings so everyone can customize.
9. 9These keep well up to 4 days chilled, making them ideal for both quick weekdays and relaxed brunch spreads.