Pumpkin Spice Overnight Oats
This cozy breakfast features hearty rolled oats soaked overnight with pumpkin, milk, and warm spices, resulting in a thick, creamy texture with a subtly sweet and spiced pumpkin flavor. The oats soften and meld flavors while chilling, making for an effortless and comforting start to your day.
Equipment
- Large mixing bowl or jar with lid
- Measuring cups and spoons
- Whisk or fork
Ingredients
- 1 cup rolled oats thick and hearty
- ½ cup canned pumpkin adds richness and moisture
- 1 cup almond milk can substitute with oat or coconut milk
- 2 tbsp maple syrup adjust sweetness to taste
- ½ tsp cinnamon warm and fragrant
- 2 tbsp Greek yogurt for creaminess and tang
- optional chopped pecans, dried cranberries, or toppings for garnish
Instructions
- Pour the rolled oats into a large jar or mixing bowl and add the canned pumpkin, stirring well to evenly coat the oats with a vibrant orange hue.
- Pour in the almond milk and add the maple syrup, then sprinkle in the cinnamon. Whisk everything together until the mixture is smooth, fragrant, and the oats are fully submerged.
- Stir in the Greek yogurt, folding it into the mixture to create a creamy, slightly tangy base. This will give the oats a luscious texture once chilled.
- Seal the jar or cover the bowl tightly with a lid or plastic wrap, then refrigerate overnight or for at least 8 hours. The oats will soak up the flavors and soften, becoming thick and silky.
- In the morning, give the oats a good stir—check the consistency and add a splash of milk if it’s too thick. The mixture should be creamy with a slight bounce when stirred.
- Scoop the oats into bowls and top with your favorite garnishes like chopped pecans, dried cranberries, or an extra drizzle of maple syrup for added texture and flavor.
Notes
For extra flavor, toast the pecans lightly before topping. Adjust sweetness and spice levels to suit your taste. This dish keeps well in the fridge for up to 2 days, perfect for make-ahead mornings.