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pumpkin pie overnight oats

Pumpkin Pie Overnight Oats

Rolled oats, real pumpkin, Greek yogurt, chia and pie spice, soaked overnight. About 24g protein.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 jar
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

Oats
  • 1/3 cup pumpkin puree plain, not pie filling
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup whole milk
  • 1 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt
  • 1/2 cup old-fashioned rolled oats
  • 1 tbsp chia seeds
Topping
  • 1 tbsp pecans toasted and chopped
  • 1 pinch ground cinnamon

Method
 

  1. In a jar or container, whisk the pumpkin, Greek yogurt, milk, maple syrup, cinnamon, ginger, nutmeg, cloves, vanilla and salt until smooth.
  2. Stir in the rolled oats and chia seeds until no dry oats remain.
  3. Seal and refrigerate for at least 6 hours or overnight.
  4. In the morning, stir, add a splash of milk if it's too thick, and top with toasted pecans and a pinch of cinnamon.

Notes

Soak at least 6 hours. Multiply the recipe for up to 4 jars.