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Pumpkin Pie Overnight Oats 
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4 from 1 vote

Pumpkin Pie Overnight Oats Recipe

Delicious, creamy and dreamy Pumpkin Pie Overnight Oats! Not sure what to do with leftover pumpkin puree? This easy fall breakfast is easy to whip up with some oats, greek yogurt, and leftover canned pumpkin!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American
Keyword: oatmeal, overnight oats, pumpkin
Servings: 1
Calories: 460kcal

Equipment

  • mason jar or glass

Ingredients

  • ¼ cup nonfat Greek yogurt  (I like vanilla)
  • ½ cup milk of choice (I use 2%)
  • ½ cup canned pumpkin purée (not pumpkin pie filling)
  • 2 tablespoon maple syrup, or honey 
  • 1 teaspoon pure vanilla extract 
  • ½ cup old fashioned oats 
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fresh grated nutmeg 
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger 
  • 1 tablespoon chopped pecans, for serving
  • whipped cream, for serving

Instructions

  • In a small mixing bowl, stir together yogurt, milk, pumpkin, maple syrup, and vanilla.
    2. Stir in oats, cinnamon, nutmeg, salt, and ginger.
    3. Transfer to a mason jar with a lid, or an airtight container or bowl.
    4. Refrigerate overnight, or up to 4 days in advance.
    5. Once ready to eat, top with pecans and whipped cream, if desired.

Nutrition

Calories: 460kcal | Carbohydrates: 75g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 662mg | Potassium: 817mg | Fiber: 9g | Sugar: 37g | Vitamin A: 19325IU | Vitamin C: 5mg | Calcium: 332mg | Iron: 4mg