Creamy Pumpkin Spice Overnight Oats
A simple, make-ahead breakfast featuring old-fashioned oats, pumpkin puree, Greek yogurt, and warm spices. This recipe offers a creamy, pudding-like texture that tastes like fall in a jar, requiring only 5 minutes of prep time.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats (divided)
- 1 cup pumpkin puree (canned, unsweetened)
- 3 cups milk (oat, almond, or dairy)
- 1 cup plain Greek yogurt
- 4 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Choose four 16-ounce mason jars or equivalent airtight containers.
- Divide the rolled oats evenly among the four jars.
- Add 1/4 cup of pumpkin puree to each jar.
- Pour 3/4 cup of milk into each jar.
- Add 1/4 cup of plain Greek yogurt to each jar.
- Drizzle 1 tablespoon of maple syrup into each jar.
- Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of salt to each jar.
- Mix thoroughly with a spoon or spatula until the pumpkin puree is fully incorporated and no clumps remain.
- Seal the jars tightly and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
- In the morning, stir the oats. Add a splash of milk if too thick. Top with nuts or seeds and serve cold or warm.
Notes
Do not use quick oats or steel-cut oats as they will result in the wrong texture. Ensure you use plain pumpkin puree, not pumpkin pie filling. For a vegan version, use plant-based milk and yogurt. Toppings like nuts should be added just before eating to maintain crunch.
Nutrition
- Serving Size: 1 jar (approx. 1.5 c
- Calories: 375
- Sugar: 18
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
Keywords: overnight oats, pumpkin spice, breakfast meal prep, healthy breakfast, fall recipes, vegan breakfast, gluten-free breakfast