Ingredients:

  • ½ cup (45g) rolled oats (not instant)
  • 1 cup (240ml) milk (dairy or non-dairy)
  • ¼ cup (60g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (30g) plain Greek yogurt (optional)
  • 1 tablespoon maple syrup
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon chopped pecans or walnuts, toasted (optional)
  • Dash of ground cinnamon (optional)
  • A drizzle of maple syrup (optional)
  • Pumpkin seeds (pepitas) (optional)

Instructions:

  1. In a bowl or jar, combine rolled oats, milk, pumpkin puree, Greek yogurt (if using), maple syrup, pumpkin pie spice, vanilla extract, and salt.
  2. Stir thoroughly to ensure all ingredients are well combined and the oats are fully coated.
  3. Cover the bowl or seal the jar and refrigerate for at least 8 hours, or overnight.
  4. In the morning, check the consistency. If the oats are too thick, add a splash more milk. If they're too thin, add a tablespoon of chia seeds and let sit for 10 minutes.
  5. Top with chopped pecans or walnuts, a dash of cinnamon, a drizzle of maple syrup, and/or pumpkin seeds, if desired.
  6. Serve cold, straight from the fridge. Enjoy your Pumpkin Overnight Oats!