Go Back

Pumpkin Overnight Oats with Maple Walnut Crumble

Pumpkin overnight oats with maple walnut crumble combine creamy, spiced oats with a crisp, golden topping. Refrigerate the oats for at least 8 hours, then add the crumble just before serving for a contrast of textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Make the oats
  • 1.5 cups milk
  • 1 cup pumpkin puree
  • 0.5 cup Greek yogurt plain
  • 3 tbsp honey
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • 0.25 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups rolled oats old-fashioned
Make the crumble
  • 0.25 cup all-purpose flour
  • 0.5 cup walnuts chopped
  • 2 tbsp brown sugar packed
  • 2 tbsp unsalted butter melted
  • 1 tbsp maple syrup

Equipment

  • 1 9x13-inch rimmed baking sheet

Method
 

Make the oats
  1. Whisk together the milk, pumpkin puree, yogurt, honey, chia seeds, pumpkin pie spice, salt, and vanilla extract in a medium bowl.
  2. Stir in the oats until evenly moistened.
  3. Cover the bowl.
  4. Refrigerate for at least 8 hours.
Make the crumble
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch rimmed baking sheet with parchment paper.
  3. Stir together the flour, walnuts, and brown sugar in a small bowl.
  4. Mix in the melted butter and maple syrup until clumps form.
  5. Spread the mixture on the prepared baking sheet.
  6. Bake for 12 to 15 minutes, until golden and fragrant.
  7. Cool completely on the pan so it crisps.
Serve
  1. Stir the chilled oats to loosen them.
  2. Divide the oats among four bowls.
  3. Top with the crumble just before serving.

Notes

For the crispest topping, cool the crumble completely before storing it separately from the oats. Refrigerate the oats for up to 4 days; the crumble keeps in an airtight container at room temperature for up to 3 days. The oats can be frozen without the crumble; thaw in the refrigerator. For a dairy-free version, use unsweetened plant milk, dairy-free yogurt, and a plant-based butter alternative.