Description
Rich, velvety overnight oats made with real pumpkin puree, maple syrup, and warm spices, topped with toasted pecans for a cozy, stress-free fall breakfast.
Ingredients
Scale
- 1 cup (90g) rolled oats
- 1 cup (240ml) milk (whole, almond, or oat)
- 1/2 cup (120g) pumpkin puree
- 2 tablespoons (30ml) maple syrup
- 1/4 cup (60g) Greek yogurt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup (30g) pecans
- Pinch of salt
- Extra maple syrup for drizzling
Instructions
- Toast pecans in a small skillet over medium heat for 3-5 minutes until fragrant and slightly darker. Remove, chop roughly, and set aside to cool.
- In a medium bowl, whisk together milk, pumpkin puree, maple syrup, Greek yogurt, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
- Divide rolled oats evenly among four glass jars. Pour the pumpkin mixture over the oats and stir well to ensure all oats are submerged.
- Seal jars and refrigerate for at least 6 hours or overnight.
- Before serving, stir the oats. Add a splash of milk if too thick. Top with toasted pecans and a drizzle of extra maple syrup.
Notes
Use thick pumpkin puree, not pumpkin pie filling. Toasting the pecans is crucial for flavor. Oats can be stored in the fridge for up to 4 days. Do not freeze as texture suffers. Can be microwaved for 60-90 seconds for a warm serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 12
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 7
- Protein: 12
Keywords: pumpkin spice overnight oats, fall breakfast, meal prep, healthy oats, pumpkin recipe, gluten-free option, dairy-free option