Description
This Pumpkin Overnight Oats recipe is a delicious and nutritious make-ahead breakfast perfect for autumn mornings. Combining creamy pumpkin puree, warm pumpkin pie spice, and wholesome oats soaked overnight, it offers a comforting and easy-to-prepare meal that’s naturally sweetened with maple syrup and topped with crunchy roasted pecans.
Ingredients
Scale
Base Ingredients
- 2 tbsp. pumpkin puree
- ¼ tsp. pumpkin pie spice
- ½ cup oats (old-fashioned, rolled, gluten-free if needed)
- 1 tsp. chia seeds
- ½ cup milk (oat, soy, or nut-based milk)
- 2 tbsp. pure maple syrup (or honey)
Toppings
- Roasted pecans (optional)
Instructions
- Mix pumpkin and spices. In an 8-ounce glass Mason jar, combine the pumpkin puree, pumpkin pie spice, and 1 teaspoon of maple syrup or honey. Stir well until fully incorporated to create a flavorful base.
- Add oats and milk. Add the rolled oats, chia seeds, remaining sweetener (1 tablespoon), and your preferred milk to the jar. Stir thoroughly to ensure all ingredients are evenly mixed and the oats are fully coated with liquid.
- Refrigerate overnight. Seal the jar and place it in the refrigerator for at least 4 hours or up to overnight to allow the oats and chia seeds to absorb the liquid and soften, creating a creamy texture.
- Serve with toppings. Before eating, stir the oats gently and top with toasted pecans and an additional sprinkle of pumpkin pie spice, if desired, for extra flavor and crunch.
Notes
- You can substitute the maple syrup with honey or another natural sweetener if preferred.
- Using gluten-free oats makes this recipe suitable for those with gluten sensitivities.
- For extra protein, consider adding a scoop of your favorite protein powder or some Greek yogurt.
- Overnight oats can be prepared up to 24 hours in advance for convenience.
- Adjust the thickness by varying the amount of milk according to your desired consistency.
- Roasted pecans add texture but can be omitted or replaced with other nuts or seeds.
