Description
A quick, make-ahead breakfast that tastes like autumn. These overnight oats are packed with pumpkin puree, warm spices, and toasted pecans for a comforting, gluten-free friendly meal that requires only 5 minutes of prep.
Ingredients
Scale
- 1/2 cup (40g) Old-Fashioned Rolled Oats
- 1/2 cup (120ml) Milk of Choice (almond, oat, or dairy)
- 1/4 cup (60g) Plain Greek Yogurt
- 2 tablespoons (30g) Pumpkin Puree
- 1–2 tablespoons (15-30ml) Maple Syrup
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon (10g) Chia Seeds (optional)
- 2 tablespoons (15g) Pecans, chopped and toasted
- Pinch of Salt
Instructions
- Toast the pecans in a skillet over medium heat for 2-3 minutes until fragrant and slightly darker. Chop into small pieces and set aside to cool.
- In a medium bowl or directly in your jars, whisk together the milk, Greek yogurt, maple syrup, vanilla extract, and pumpkin puree until smooth.
- Add the rolled oats and chia seeds to the wet mixture. Stir well to ensure oats are submerged.
- Divide the mixture evenly among 4 small jars or containers. Cover tightly with lids or plastic wrap.
- Refrigerate for at least 4 hours, ideally overnight (6-8 hours), to allow oats to soften and flavors to meld.
- Before eating, sprinkle the toasted pecans generously on top of each jar. Add a dash of cinnamon if desired.
Notes
Do not use instant or steel-cut oats as they do not soak properly for this texture. Toasting the pecans is recommended for flavor and crunch. Store in the fridge for up to 5 days. Add a splash of milk before eating if the oats have thickened too much.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar (approx. 1 cup
- Calories: 280
- Sugar: 14
- Sodium: 10
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 42
- Fiber: 7
- Protein: 12
Keywords: overnight oats, pumpkin spice, fall breakfast, meal prep, gluten-free, healthy breakfast, quick oats, pumpkin puree