Pumpkin Pie Overnight Oats
Yield: 1 serving
After much tweaking with various combinations and measurements, this is the version I enjoy the most. Feel free to adjust to your preference, adding a little extra milk if you like your oats "soupier" or an extra drizzle of maple syrup on top if you prefer it sweeter.


  • ½ cup (45g) old-fashioned oats (certified gluten-free if necessary)
  • ½ cup (120ml) milk of choice
  • ¼ cup (64g) pumpkin puree (may used canned; not pumpkin pie filling)
  • ¼ cup (60g) plain or vanilla Greek yogurt (I like 2% or whole)
  • 1 tablespoon (20g) maple syrup (or to taste)
  • 1 teaspoon chia seeds
  • ½ teaspoon pumpkin pie spice (may use cinnamon)
  • ½ teaspoon vanilla extract
  • Optional mix-ins: 1-2 tablespoons raisins or dried cranberries, 1 tablespoon flaked coconut (sweetened or unsweetened as preferred)
  • Optional toppings: granola, sunflower seeds, pepitas, or chopped nuts of choice


  1. Thoroughly combine all the ingredients in a small bowl or jar. I often use a jelly or Mason jar. Add optional mix-ins, as desired.
  2. Cover and refrigerate overnight.
  3. Sprinkle with toppings of choice. Enjoy cold or gently warm, if preferred. The overnight oats will keep for about 4 days in the refrigerator.

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