- 1/3 cup (1 ounce) old-fashioned oats (certified gluten-free if necessary)
- 1/3 cup (2 3/4 ounces) milk of choice
- 1/4 cup (2 ounces) pumpkin puree (may used canned; not pumpkin pie filling)
- 1/4 cup (2 ounces) plain Greek yogurt (I use Chobani 0%; may substitute 2%, vanilla, or honey)
- 2-3 teaspoons maple syrup (or to taste)
- 1 teaspoon chia seeds
- 1/2 teaspoon pumpkin pie spice (may use cinnamon)
- 1/2 teaspoon vanilla or almond extract
- Optional mix-ins: 1-2 tablespoons raisins or dried cranberries, 2-3 teaspoons flaked coconut (sweetened or unsweetened as preferred)
- Optional toppings: granola, sunflower seeds, pepitas, or chopped nuts of choice
Pumpkin Pie Overnight Oats
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.
Yields 1 serving.
Ingredients
Instructions
- Mix all of the ingredients in a small bowl or jar. I often use a 12-ounce jelly or Mason jar. Add optional mix-ins, as desired.
- Cover and refrigerate overnight.
- Sprinkle with toppings of choice. Enjoy cold or gently warm, if desired. Oatmeal cups will keep for approximately 3 days in the refrigerator.