Ingredients
Units
Scale
- 1 cup whole rolled oats
- 1 tablespoon chia seeds
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 cup milk of choice
- 1/2 cup pumpkin purée
- 1/2 cup vanilla yogurt (I use Siggi's)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- Optional toppings: Pecans, nuts/seeds, granola, yogurt, whipped cream
Instructions
- Combine dry ingredients. In a medium bowl, combine oats, chia seeds, salt, cinnamon, and pumpkin pie spice. Mix together.
- Add wet ingredients. Add the milk, yogurt, pumpkin, maple syrup, and vanilla extract. Stir all ingredients together until thoroughly combined.
- Chill. Place oats in an airtight container (such as jars or airtight glass storage containers) and chill for at least 3-4 hours, ideally overnight.
- Remove from fridge, top, eat. The next morning or when you're ready to eat, fetch your oats from the fridge and top with nuts, seeds, yogurt, or whipped cream.
Notes
- Cook time. This recipe reflects hands-on time only, which is 10 minutes. It will actually be at least 3-4 hours (ideally overnight) before oats are ready to be eaten.
- Chilling the oats. Sometimes I like to make the oats directly in the container I plan to chill them in. That way you only need dirty up one bowl!
- Vegan version. I love overnight oats because you can easily make them vegan! Simply be sure to use a plant-based yogurt and milk instead of dairy.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 368
- Sugar: 18.1 g
- Sodium: 374.2 mg
- Fat: 4.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 57 g
- Fiber: 9 g
- Protein: 17.6 g
- Cholesterol: 13.2 mg
