- 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
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.
Ingredients
Instructions
- 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.
- Cover and refrigerate overnight.
- Sprinkle with toppings of choice. Enjoy cold or gently warm, if preferred. The overnight oats will keep for about 4 days in the refrigerator.