Creamy pumpkin pie overnight oats made with oats, pumpkin puree, yogurt, and spices for a quick fall breakfast.

Scale

1 cup rolled oats

1/2 cup pumpkin puree

1/2 cup Greek yogurt

1 tbsp chia seeds

3/4 cup almond milk (or milk of choice)

2 tbsp maple syrup

1 tsp pumpkin pie spice

1/2 tsp vanilla extract

Optional toppings: whipped cream, pecans, granola, cinnamon

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1. In a bowl, whisk together pumpkin puree, Greek yogurt, almond milk, maple syrup, vanilla, and spices.

2. Add rolled oats and chia seeds, stir well to combine.

3. Transfer mixture into jars or containers.

4. Refrigerate at least 4 hours or overnight until thickened.

5. Serve cold or microwave for 1–2 minutes for warm overnight oats.

6. Top with pecans, whipped cream, or granola before serving.

Use rolled oats, not steel-cut.

Keep in the fridge up to 5 days for meal prep.

Adjust sweetness by adding more maple syrup.

Add protein powder for a high-protein version.

Turn into pumpkin baked oats by baking instead of chilling.