Ingredients
Base Ingredients
- ⅔ cup pumpkin puree
- ¾ cup plain Greek yogurt (or vanilla Greek yogurt for a sweeter option)
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 1 cup milk of choice (dairy or plant-based)
Oats Ingredients
- 1 cup rolled oats or quick cook oats (gluten free oats for gluten free option)
- 2 tablespoons chia seeds
- 1 teaspoon pumpkin pie spice
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup or honey, vanilla extract, and milk until smooth and fully combined.
- Add Dry Ingredients: Stir in the rolled oats, chia seeds, and pumpkin pie spice until evenly distributed throughout the mixture.
- Portion & Refrigerate: Divide the mixture into two mason jars or airtight containers. Cover them tightly and place them in the refrigerator overnight or for at least 4 to 6 hours to allow oats and chia seeds to absorb the liquid and soften.
- Serve & Customize: Remove from the fridge. If the oats are too thick, stir in extra milk to reach your desired consistency. Taste the oats and add more sweetener if needed. Top with optional garnishes like whipped cream, chopped nuts, sliced banana, or peanut butter.
- Store: Store leftovers in the refrigerator for up to 4 days, keeping them in airtight containers.
Notes
- You can use vanilla Greek yogurt for a naturally sweeter flavor instead of plain.
- Adjust the sweetness with maple syrup or honey according to your taste preference.
- Use gluten-free rolled oats if you need this recipe to be gluten free.
- Overnight oats thicken as they sit; add milk before serving to adjust consistency.
- Try toppings like toasted pecans, pumpkin seeds, or a dollop of nut butter for extra texture and flavor.
- This recipe is best stored refrigerated and consumed within 4 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
