Pumpkin Spice Overnight Oats with Maple Pecans

Serves 4 · 10 min prep · 5 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice (dairy or oat)
• 1 cup plain Greek yogurt
• 3/4 cup pumpkin puree
• 3 tbsp, plus more for pecans pure maple syrup
• 2 tbsp chia seeds
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• 1/2 cup pecan halves
• 1 tsp butter or coconut oil
• 1 tbsp brown sugar
• as desired optional toppings: extra yogurt, pumpkin seeds

Instructions

1. 1In a large mixing bowl whisk together the milk, Greek yogurt, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, vanilla, and salt until completely smooth and no yogurt lumps remain.
2. 2Add the rolled oats and stir thoroughly so every oat is coated. Divide the mixture evenly among four 12-ounce jars or airtight containers, leaving a little headspace.
3. 3Seal the jars and refrigerate at least 6 hours or overnight (up to 4 days). The oats will soften and the chia will thicken the mixture into a creamy pudding-like texture.
4. 4Just before serving or the night before, make the maple pecans: melt the butter in a small skillet over medium heat. Add the pecans, brown sugar, and a drizzle of maple syrup; toss constantly 3–4 minutes until the nuts are glossy, fragrant, and lightly caramelized. Spread on parchment to cool completely so they stay crunchy.
5. 5In the morning give each jar a good stir. If the oats seem too thick, loosen with a splash of milk until spoonable.
6. 6Top each portion with a spoonful of extra Greek yogurt if desired, a generous handful of the cooled maple pecans, and a few pumpkin seeds for crunch.
7. 7Drizzle a final thin ribbon of maple syrup over the top. Serve chilled straight from the jar or transfer to a bowl.
8. 8For a warmer version, microwave a jar 60–90 seconds, stir, then add the cold crunchy toppings so you get hot-cold contrast.