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Creamy overnight oats with chopped pecans and dark coffee drizzle, served in a glass jar for breakfast.

Pumpkin Overnight Oats

Paola Westbeek Profile PicturePaola Westbeek
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Prep Time 5 minutes
Chilling Time 8 hours
Total Time 8 hours 5 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 350 kcal

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup almond milk
  • 1/4 cup Greek yogurt plus more, for topping
  • 1/4 cup pumpkin purée
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup plus extra, for serving
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • Chopped pecans for garnish

Instructions
 

  • In a mason jar or airtight container, mix together the rolled oats, almond milk, Greek yogurt, pumpkin purée, chia seeds, maple syrup, vanilla extract, and pumpkin spice.
    Cream cheese pumpkin bread ingredients in a glass mixing bowl.
  • Seal the jar or container and place it in the refrigerator. Let it sit for a minimum of 2 hours, but ideally overnight for the flavors to meld and the oats to soften.
  • When ready to eat, give the oats a good stir. Top with a bit of Greek yogurt or maple syrup and sprinkle with chopped pecans for a delightful crunch.

Nutrition

Calories: 350kcalCarbohydrates: 56gProtein: 14gFat: 8gSaturated Fat: 1gSodium: 190mgFiber: 10g
Keyword Pumpkin Overnight Oats
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