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Pumpkin Pie Overnight Oats

Pumpkin pie overnight oats combine rolled oats, pumpkin puree, Greek yogurt, and warm spice in a creamy make-ahead breakfast. Chill them overnight, then stir and serve cold for an easy fall breakfast.
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Prep Time 5 minutes
Chilling 6 hours
Total Time 6 hours 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup oats old-fashioned rolled
  • 1 cup milk
  • 0.5 cup Greek yogurt plain
  • 0.5 cup pumpkin puree
  • 2 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt

Method
 

  1. Stir together the oats, milk, Greek yogurt, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, vanilla extract, and salt until evenly combined.
  2. Cover the bowl.
  3. Refrigerate at 40°F or below for at least 6 hours or overnight.
  4. Stir until creamy.
  5. Divide between two bowls.
  6. Serve cold.

Notes

For the creamiest texture, stir well before serving. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free milk and yogurt.